🍽️ Crispy Ricotta Pancakes with Asparagus and Tomato Salad

Name: Crispy Ricotta Pancakes with Asparagus and Tomato Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg white asparagus; salt; 300 g cherry tomatoes; 1 shallot; 6 tbsp olive oil; 1 tbsp fresh chopped sage leaves; 1 pinch sugar; 2 tbsp lemon juice; pepper (from the mill); 250 g ricotta; 2 tbsp grated parmesan; 1 egg; 2 tbsp fresh chopped arugula; 2 tbsp flour; arugula; grated parmesan

385 kcal · 30 min · 4 servings

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Ingredients

1 kg white asparagus
salt
300 g cherry tomatoes
1 shallot
6 tbsp olive oil
1 tbsp fresh chopped sage leaves
1 pinch sugar
2 tbsp lemon juice
pepper (from the mill)
250 g ricotta
2 tbsp grated parmesan
1 egg
2 tbsp fresh chopped arugula
2 tbsp flour
arugula
grated parmesan

Instructions

1. Peel the asparagus and cut it in half lengthwise.
2. Boil the asparagus halves in salted water for about 12 minutes until tender.
3. Wash the tomatoes and cut them in half.
4. Peel the shallot and dice it finely.
5. Heat 2 tablespoons of oil in a pan and sauté the shallot until translucent.
6. Add the tomatoes to the pan and toss them briefly.
7. Remove the pan from the heat.
8. Fold in the basil leaves and 2 tablespoons of oil into the tomatoes.
9. Season the mixture with sugar, lemon juice, and pepper.
10. Drain the asparagus and fold it into the tomato mixture.
11. Mix the ricotta, parmesan, egg, arugula, and flour into a smooth batter.
12. Season the batter with salt and pepper.
13. Heat the remaining oil in a non-stick pan.
14. Place small mounds of batter into the hot pan using a tablespoon.
15. Fry the pancakes for 1 to 2 minutes on each side until golden brown.
16. Plate the lukewarm asparagus.
17. Place the ricotta pancakes next to the asparagus.
18. Garnish the dish with grated parmesan and fresh arugula.
19. Serve the dish immediately.

Nutrition per serving

kcal: 385
Protein: 17 g · Fett/Fat: 28 g · Carbs: 17 g