Indulge in the vibrant flavors of spring with my delectable Roasted Asparagus & Broccoli with Whipped Ricotta recipe! This dish is not only a feast for the taste buds but also a visual delight, showcasing the best produce of the season. Asparagus spears and broccoli florets are roasted to perfection, enhancing their natural sweetness and earthy notes. But what truly elevates this dish is the creamy whipped ricotta, adding a luxurious texture and a hint of richness to every bite. Combining the earthy goodness of roasted asparagus and broccoli with the creamy richness of whipped ricotta, it creates a harmonious explosion of flavors and textures. Perfect for any springtime gathering or as a wholesome weeknight dinner, this recipe is not only delicious but also packed with nutrients. Follow along as I guide you through creating this culinary masterpiece that celebrates the freshness of springtime flavors!

Happy Cooking!

Servings: 3-4 servings

Prep Time: 1 hour

Cooking Time: 1 hour

Total Time: 2 hours

Ingredients: 

Asparagus & Broccoli:

• 8-10 spears of asparagus cut into 1.5-2 inch pieces

• 12-14 medium-sized broccoli florets

• 1 tbsp butter

• 1-1.5 tsp garlic powder

• 1/2-1 tsp chili flakes

• 1-1.5 tsp dried parsley

• 1/2 tsp salt as per taste

• 1/8 tsp pepper

Whipped Ricotta:

• 1.25-1.5 cups of whole milk Ricotta 

• A pinch of Salt; according to taste

• 1/2 tsp pepper

• 2-2.5 tbsp Olive oil

Serve:

• 1/2 tbsp honey

• 2-4 tbsp grated parmesan cheese

• Breadsticks; optional

Directions: 

1. Asparagus & Broccoli: Put a saucepan with water to boil. While it boils prep the asparagus. Bend the asparagus towards the end of the stem, it will snap naturally. Keep the top part of the spears and you can use the stems for making stock.

2. Put the asparagus spears and broccoli florets in the boiling water and let them cook for 3-4 minutes till cooked through. Prep a bowl with ice and cold water.

3. Remove the veggies from the boil and add them to the ice water to blanch them. Let it sit for 2-3 minutes then drain and let it air dry on a paper towel for 25-30 minutes.

4. Put a saute pan on medium heat and add butter. Let it start browning slightly.

5. Once it starts growing add the dried veggies and toss them in the butter.

6. Cook on medium heat for 2-3 minutes till the veggies start browning. Add the seasonings- garlic powder, parsley, chili flakes salt, and pepper and toss them in.

7. Cook them on medium heat for 4-5 minutes stirring them in frequent intervals so they don’t burn but don’t move them around too much. They should brown well giving them a roasted feel.

8. Let it cool slightly before placing it on the ricotta.

9. Whipped ricotta- In a food processor, add the ricotta, and 1 tbsp of olive oil, pepper, and salt. Whip it together for a minute. Scrape the edges of the food processor, add 1-1.5 tbsp olive oil, and whip again till smooth.

10. Serve- Put the whipped ricotta on the plate and spread it as a circle. Scatter the roasted veggies over the ricotta. Drizzle some honey over the whipped ricotta and veggies. Top with some grated parmesan cheese and serve!

Notes/Tips:

• Blanching the veggeies is a must. It helps cook the veggies faster without getting them chewy.

• Use whole milk ricotta. Low-fat ricotta doesn’t whip well.

• Good quality olive oil makes a lot of difference in the whipped ricotta.

• You can make the whipped ricotta and keep it in the fridge for 2-3 days.