Cuisine: Easter, Keto, Low Carb, Mothers Day, Quick and Easy, Spring
Servings: 4people
Calories: 132kcal
Ingredients
1 poundasparagustrimmed
1/2cupricotta cheese
1/2teaspoonlemon zest
salt and pepper
1 teaspoonextra-virgin olive oil
1/4 cuppistachioschopped
Instructions
Heat a large skillet over high heat and add the trimmed asparagus. Add enough water to cover and bring to a simmer, Add a teaspoon of salt. Simmer for 3 minutes until tender. Drain and return to the hot pan add the olive oil and a pinch of salt and toss to coat.
While the asparagus is simmering mix the ricotta, zest, and a generous pinch of salt and pepper to taste. Spread the ricotta mixture on a platter. Place the cooked, dressed asparagus over the ricotta and top with the chopped pistachios.
Notes
[nutrition-label]Nutrition Info is powered by fatsecret.com and is an estimate, calculate your exact ingredients for the most accurate information. This is per serving, the recipe serves 4.