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.
1 bunch asparagus (about 910 g / 2 pounds)
30 g (2 tablespoons) extra virgin olive oil
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