May 20th, 2014
By LeeAnne Wright
Photography by Maya Visneyi
Preheat the oven to 375 F.
If your ricotta is wet and milky, drain it first by putting it in a colander and pressing out the excess liquid. Pack the ricotta into an 8-inch shallow, round baking dish or pie plate, drizzle a little olive oil over the surface, then sprinkle bread crumbs over the surface. Bake 20–30 minutes or until the cheese has begun to firm up and pulls away from the side of the baking dish and the top is browned and crisp. (The amount of time it takes for ricotta to bake until set can vary tremendously, so it may well take longer than the time given here, especially if it wasn't drained.)
When the cheese is almost finished baking, heat butter in a small skillet over medium heat. When the butter foams, add shallots and sage, and cook until softened, about 2 minutes. Add asparagus and 1/4 cup water, cover skillet and simmer until the asparagus is bright green and tender, about 3–5 minutes (time will vary based on the thickness of the stalks). Spoon the asparagus mixture over the cheese, drizzle with lemon juice and sprinkle zest overtop.
Nutrients per serving 209 calories, 15 g fat, 238 mg calcium, 129 mg sodium, 8 g carbohydrates, 0 g fibre, 10 g protein. Excellent source of selenium; source of vitamin C and calcium.