Asparagus Baked with Goat Ricotta
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 kg asparagus, white or green
- 250 g ricotta from oat or cow
- 1 cup cream
- 2 tablespoon wild garlic pesto or basil pesto
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil the asparagus al dente and place in a puree. Mash the ricotta with a fork and mix in the cream, season with salt and pepper. Pour over the asparagus and spread the wild garlic pesto as well, and put on a few ricotta flakes.
- Bake in the oven preheated to 175 ° C for approx. 10 minutes with convection, then turn on the grill for another 5 minutes.
- With jacket or boiled potatoes.
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