Roasted Asparagus With Lemon Ricotta Whip (Printable)

Tender roasted asparagus paired with a creamy, zesty lemon ricotta whip for an elegant spring side dish.

# List of ingredients:

→ Vegetables

01 - 1 pound fresh asparagus, trimmed

→ Dairy

02 - 1 cup whole milk ricotta cheese
03 - 2 tablespoons heavy cream

→ Citrus & Aromatics

04 - 1 lemon, zested and juiced
05 - 1 small garlic clove, finely grated

→ Pantry

06 - 2 tablespoons olive oil
07 - 1/2 teaspoon kosher salt, divided
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon crushed red pepper flakes

→ Garnish

10 - 2 tablespoons fresh chives or parsley, finely chopped
11 - Extra lemon zest

# Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the asparagus with olive oil, 1/4 teaspoon salt, and black pepper. Spread in a single layer on the prepared baking sheet.
03 - Roast the asparagus for 12-15 minutes, until tender and slightly caramelized.
04 - In a medium bowl, combine ricotta, heavy cream, lemon zest, 1 tablespoon lemon juice, garlic, and remaining salt. Whip with a hand mixer or vigorously by hand until smooth and airy.
05 - Taste the ricotta whip and adjust seasoning or lemon juice as desired.
06 - Spread the lemon ricotta whip onto a platter. Arrange the roasted asparagus on top. Sprinkle with fresh herbs, extra lemon zest, and crushed red pepper flakes if desired.

# Expert Advice:

01 -
  • The creamy ricotta whip balances the roasted asparagus so perfectly that even people who swear they don't like asparagus will ask for seconds
  • It comes together in under 30 minutes but looks like something you'd order at a nice restaurant
  • You can prep almost everything ahead, then just roast the asparagus when guests arrive
02 -
  • Don't over whip the ricotta or it can become grainy and stiff—just whip until it's smooth and creamy
  • Let the ricotta whip come to room temperature for about 15 minutes before whipping, it blends much more easily that way
  • The asparagus will continue cooking slightly after you pull it from the oven, so err on the side of slightly underdone
03 -
  • Use a microplane to grate the garlic—it disappears into the ricotta but still gives you that background flavor
  • If your ricotta seems watery, drain it in a fine mesh sieve for about 30 minutes before whipping for the best texture

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