Asparagus and Ricotta Recipe

Asparagus and Ricotta Recipe
By The Cooking World, Editorial Staff
December 17, 2021

Asparagus with Lemon and Ricotta

In this week's We Cook Books recipe, we bring you a delicious vegetarian side dish from Dinner then Dessert Cookbook by Sabrina Snyder.

This vegetarian side dish is quick enough to serve with a rotisserie chicken on a weeknight but special enough for a holiday meal. This recipe employs one of Sabrina's favorite kitchen hacks: cooking vegetables in the microwave before finishing them on the stovetop.

2 min
6 to 7 minutes
4 to 6


1 bunch asparagus (about 910 g / 2 pounds)
30 g (2 tablespoons) extra virgin olive oil
Kosher salt
1 g (1/4 teaspoon) coarsely ground black pepper
Grated zest and juice of 1 lemon (about 3 tablespoons juice)
125 g (1/2 cup) whole-milk ricotta

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  1. Trim the asparagus and cut into 5 cm (2-inch) pieces. Place in a microwave-safe bowl, cover with a wet paper towel, and microwave on high for 3 minutes.
  2. Heat the oil in a large skillet over high heat. Once the oil is hot, add the asparagus, 3 g (1/2 teaspoon) salt, and pepper and cook, stirring occasionally, for 3 to 4 minutes. Add the lemon juice and stir.
  3. Mix the ricotta, lemon zest, and salt to taste in a small bowl. Serve alongside the asparagus.
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