Summary

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

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Instructions

1. 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.
2. Bake in the oven preheated to 175 ° C for approx. 10 minutes with convection, then turn on the grill for another 5 minutes.
3. With jacket or boiled potatoes.