Recipe: Grilled Asparagus With Whipped Ricotta

Closeup of grilled asparagus with whipped ricotta and poached egg on plate

Shop for spring asparagus and farm-fresh eggs at the Lenexa Farmers Market and make this delicious side dish. Consider adding a poached egg to make it a light meal.

Serves: 4–6 as a side dish, 2–4 as a light meal

Ingredients

1 cup (approximately 8 ounces) ricotta
2 tablespoons whole milk
¼ teaspoon fine sea salt
Bunch of asparagus, washed, trimmed and set aside to dry
Olive oil 
Salt
1 egg per person (optional)

Directions

  1. Heat up your grill.
  2. Prepare ricotta: In the bowl of a mixer, whisk together the ricotta and the milk until light and fluffy. Add fine salt and whisk fully. Set aside.
  3. Prepare the asparagus: On a large tray, arrange the asparagus and drizzle with oil. Stir to coat. Sprinkle with salt. Grill until beginning to brown, but not too soft.
  4. Serve with whipped ricotta on the side, or on top. 

Other serving suggestions
If using, poach one egg per person. Place the asparagus on small, warm plates. Top with whipped ricotta and poached egg.

To gild the lily even more, consider adding shavings of ham or Parmesan cheese.

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