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🍽️ Airy Ricotta Cups with Asparagus Salad

466 kcal · 30 min · 4 servings

Ingredients

• 500 g asparagus
• 2 tbsp freshly chopped parsley
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 2 garlic cloves
• 1 tbsp lemon juice
• 20 g pine nuts
• 2 tbsp grated Pecorino
• olive oil
• 300 g ricotta
• 30 g grated Pecorino
• 2 eggs
• olive oil (for the molds)
• salt
• pepper (from the mill)

Instructions

1. 1. Preheat the oven to 175 degrees Celsius fan-forced.
2. 2. Whisk the ricotta, pecorino cheese, and eggs in a bowl until smooth.
3. 3. Season the ricotta mixture with salt and pepper.
4. 4. Fill the mixture into small, ovenproof ramekins that you have previously greased with oil.
5. 5. Bake the cups in the oven for 20 to 25 minutes until golden brown.
6. 6. Peel the bottom third of the green asparagus spears.
7. 7. Slice the peeled part of the asparagus diagonally into thin slices.
8. 8. Toss the asparagus slices with fresh parsley, lemon juice, and olive oil.
9. 9. Season the salad with salt.
10. 10. Let the salad sit covered.
11. 11. Peel the garlic clove.
12. 12. Puree the garlic with a blender together with lemon juice, pine nuts, and grated cheese until fine.
13. 13. Slowly drizzle in olive oil while blending until a creamy sauce forms.
14. 14. Season the sauce with salt.
15. 15. Carefully loosen the baked ricotta cups from the ramekins.
16. 16. Arrange the cups on a large platter or on four individual plates.
17. 17. Serve with the asparagus salad.
18. 18. Drizzle some garlic sauce over the cups and serve the dish.

Nutrition per serving

• kcal: 466
• Protein: 17 g · Fett/Fat: 41 g · Carbs: 8 g