SEARED ASPARAGUS WITH RICOTTA CHEESE AND TOASTED NUT TOPPING | SA Garden and Home
RECIPES AND STYLING LYN WOODWARD PHOTOGRAPHS CHRISTOPH HOFFMANN

This elegant menu will provide you with all the inspiration you need for a romantic celebration.

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(Serves 2)

INGREDIENTS

150g fresh green

asparagus spears

15ml olive oil

salt and milled black pepper, to taste

60g ricotta or feta

cheese, crumbled

30ml parsley, finely chopped

5ml lemon, finely zested

30ml mixed nuts and seeds, toasted

METHOD

1. Blanch the asparagus spears in boiling water for 3–4 minutes.

2. Drain and plunge into a bowl of iced water. Remove, drain and pat dry.

3. Heat a grill or griddle pan until hot.

4. Brush the asparagus spears with olive oil and season well with salt and pepper.

5. Grill the asparagus for 1–2 minutes a side and then transfer to a serving plate.

6. Combine the remaining ingredients, scatter over the asparagus and serve.

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