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Not all the sauces and creams that accompany our grilled vegetables have to be caloric. The one that we propose today, this ricotta or cottage cheese creamIt does not have as many calories as other traditional sauces, it brings freshness to the dish and, most importantly, it is delicious.
Preparing it is very simple. We will do it without a mixer, we will only need a small bowl and spoon to integrate all the ingredients well.
The asparagus We will cook them in a carmela or on a griddle. If you want to make sure that they are not hard, you can blanch them previously.
If you like this vegetable, you have to also try it in the form of a cake. I leave you the link to an original Tarte Tatin.
Asparagus with ricotta or cottage cheese cream (light recipe)
A light and delicious dish at the same time. A different way of consuming asparagus.
- ascen jimenez
- Kitchen: Modern
- Recipe type: vegetables
- Calories: 200
- Rations: 4
- Cooking time:
- Total time:
Ingredients
For the asparagus:
- 500 g wild asparagus
- 2 tablespoons of extra virgin olive oil
For the curd cream:
- 300 g of cottage cheese or ricotta
- A tablespoon of extra virgin olive oil
- 4 mint leaves
- The grated skin of half a lemon
- Sal Island
- Pepper
To decorate:
- Some mint leaves
Preparation
We wash and peel the asparagus. We reserve them.
To prepare the cream we drain the ricotta from its serum.
Once drained, put it in a bowl. Grate the skin of 1/2 lemon (only the yellow part) on it.
Add a little freshly ground pepper.
We chop 4 fresh mint leaves and put it in the cream.
We add a tablespoon of olive oil and mix.
In a carmela we put a couple of tablespoons of oil. When it is hot we put the asparagus and cook them on the grill.
We serve the asparagus with the ricotta cream (we can use a ring to put it on each plate). We place another 4 mint leaves in the cream to decorate.
Sprinkle more minced mint on the asparagus and finish the preparation with a few drops of raw extra virgin olive oil.
More information - Latin asparagus cake