Creamy Lemon Asparagus (Print Version)
# Ingredients:
→ Cold Pasta Mix
01 -
16 ounces of pasta like rotini, penne, farfalle, or fusilli
02 -
10–12 radishes, halved and thinly sliced
03 -
A handful (about 1/4 cup) of chopped fresh parsley
04 -
1 cup of petite peas (frozen ones are perfect)
05 -
1 bunch of asparagus, trimmed and cut into 1-inch pieces
06 -
2 tablespoons of finely chopped fresh dill
→ Citrusy Ricotta Sauce
07 -
1 garlic clove, minced real fine or grated
08 -
1/4 cup smooth ricotta cheese
09 -
Season with fresh black pepper to taste
10 -
1 teaspoon of lemon zest (finely grated)
11 -
3 tablespoons lemon juice, squeezed fresh
12 -
1/4 cup good olive oil
13 -
1/2 teaspoon salt, or adjust to your liking
# Instructions:
01 -
In a small bowl or jar, add the ricotta, olive oil, lemon zest, minced garlic, lemon juice, and salt. Give it a good stir or shake it until creamy. Set this mix aside for later use.
02 -
Wash the asparagus thoroughly, slice off the woody bottoms, and chop into bite-sized pieces (about an inch). Clean the radishes, slice them thin, and halve those slices to make them easier to eat.
03 -
Boil a large pot of water, adding enough salt so it tastes flavorful. Add the pasta once it boils and cook till al dente (check the package for timing). Drain, rinse it under cold water to cool, and let it dry off.
04 -
Make an ice bath. Heat a smaller pot of water, toss in the asparagus, and blanch for 2 minutes. Then add the peas for 1 more minute until tender but still green. Strain them quickly and plunge into the ice water. Drain again once they're cool.
05 -
In a spacious bowl, toss together the radishes, peas, asparagus, parsley, dill, and cooked pasta. Pour the ricotta dressing over the top and mix until coated evenly! Adjust seasoning or add olive oil if needed.
06 -
It's ready to enjoy right away at room temp or can be chilled in the fridge. Stored airtight, it’ll last up to 5 days, making it great for meal planning.
# Notes:
01 -
This light, zesty dish is a perfect meat-free option for lunches or picnics.
02 -
If fresh peas are in season, toss them in after the asparagus has cooked for about 60 seconds.
03 -
The dressing gets tastier over time, so this salad shines even more the next day.