Spring has finally reared her beautiful head in the UK and with it comes asparagus season – I am celebrating both events today with this recipe!
This is a healthier spin on the classic “chips n dip” offering but equally as delicious and moreish. Blanch asparagus in hot water for a few minutes and then submerge in an ice bath to help retain the fresh green colour and bite, sprinkle with some coarse sea salt and voila: the perfect chip substitute! I have created a beautiful and simple ricotta dip to serve alongside the asparagus – together you have the perfect spring/ summer starter to serve at your next dinner party! Everything can be prepped ahead of time; keep the dip in the fridge and the asparagus in the ice bath until ready to serve. I also recommend baking or buying a crusty loaf of bread to serve alongside this dip if your guests are especially ravenous. All you need now is a pitcher of aperol spritz and spring can officially begin!
Serves 4
Prep time: 10 minutes
Cooking time: 5 minutes
Ingredients
- 300 g fine asparagus, woody ends removed
- 200 g ricotta
- 50 g basil
- 30 g parsley
- 1 clove garlic
- juice of 1 lemon
- 1 tbsp olive oil
- 1 tbsp single cream (optional)
- salt and pepper
Method
- Roughly chop the parsley and basil. Place in a food processor along with the ricotta, lemon juice, garlic and olive oil. Season very generously with salt and pepper and blend until smooth. If the dip seems a little thick add a tbsp of single cream to loosen it up. Place in the fridge until ready to use.
- Bring a large pan of salted water to the boil and cook the asparagus in it for 3 – 5 minutes until al dente. Fill a bowl of water with ice and then submerge the cooked asparagus in it for 1 minute. Dry with kitchen towel and lay out on a serving dish, sprinkle over coarse sea salt and serve alongside the dip.
Thank you so much for reading this post, I hope that you enjoyed it! Please let me know what you think in the comments as I love hearing from you and do not forget to follow me on Instagram, Facebook and and Pinterest (my username is wishtodish) plus subscribe on here to see more recipes and foodie musings from me.
Wish to Dish 
Beautiful and delicious. Bravo!
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Thank you! 🙂
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Simple but delicious way to use asparagus – I will try this. I love your photography, the colours come out really well.
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Thanks very much! 🙂
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I am going asparagus nut at this time of year, I love your idea with the ricotta.
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Me too! Ah thank you 🙂
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This does sound so nice. I dont cook with ricotta but it is so versatile and tastes so nice. I will give it a go.
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I enjoy ricotta in sweet and savoury dishes as it’s sweet, milky flavour is so adaptable to whatever add-ins called for. Interesting combination of elements in the dip … not something I would have thought of but I can see how it would work. Great post.
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Hi
With the British Asparagus Festival well and truly under way, we thought it appropriate to share your fabulous recipe with our readers online.
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Looks yummy and comforting 🙂
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Reblogged this on From 1 Blogger 2 Another.
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I love asparagus! And this seems delicious! Nice Pics also. 🙂
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This looks delicious!
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