Ricotta cream with zucchini and asparagus, an easy and delicious recipe, perfect for topping your favorite pasta.
When this time comes and asparagus reach their peak season (and a more affordable price), I obviously try to create different ideas to propose at home, because I really love them.
And this sauce, also great for stuffing bruschettas or using in risotto, is among my favorite proposals.
It only takes a few ingredients and a few minutes to blanch the vegetables to achieve a really satisfying result.
Another combination I love to make with vegetables is with ricotta.
Below, I leave you my favorite ideas of ricotta and vegetable-based creams of all kinds.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 2 zucchini (medium-sized)
- 0.55 lbs asparagus
- 0.5 oz coarse salt (for the water)
- 0.21 cups grated Parmesan cheese
- 1 cups cow's milk ricotta
Tools
- 1 Pot
- 1 Slotted Spoon
- 1 Bowl
- 1 Spoon
- 1 Knife
- 1 Cutting Board
- 1 Blender
Steps
To make the Ricotta Cream with Zucchini and Asparagus, first clean the asparagus by removing the woody part of the stalk and separating the tips from the rest.
Blanch them for 5 minutes in a pot with salted water.
Cut the edible part of the stalk into pieces about 1 inch long and wash and trim the zucchini.
Cut them into rounds.
Drain them with a slotted spoon into a bowl of cold water, and in the same water cook the zucchini and asparagus stalks for about 10 minutes.
Drain and let them cool.
In a bowl, combine asparagus stalks and zucchini with ricotta and grated cheese.
Adjust the salt if necessary.
Blend until a fairly smooth cream is obtained.
Add the tips when using our cream to complete the desired recipe.
