This easy lunch highlights the beauty of fresh spring asparagus with tender radishes, a creamy almond ricotta and a savory bite from nigella seeds & za’atar.
Some spring days are incredibly hot, and all I want to eat is fresh fruit and salads. Other days, however, are a little on the cooler side so I gravitate towards a quick steam or roast to warm up my bones.
I never considered roasting radishes, but you know how the internet goes. You try it, and then you’re hooked. Roasted radishes are a bit more sweet, have less of an astringent or spicy punch, and easily take on the flavor you pair it with. Here, the almond ricotta lead me to nigella seeds (it reminds me of an Armenian cheese I had in college once, speckled with these beautiful black seeds). I then topped the dish with a sprinkle of za’atar.
What are Nigella Seeds?
Nigella seeds (above) are also known as Nigella sativa or just “black cumin seeds”. They have a very unique taste, and are a nutritional powerhouse. When I first heard about it years ago, I learned that it’s quoted to “heal every disease except death”. I’ve known about it for years but really became more intrigued when reading Dr. Greger’s book How Not To Diet (highly recommended) and his How Not To Diet Cookbook. In his books, Dr. Greger talks about the double blind placebo studies done on nigella, showing that just 1/4 teaspoon a day greatly improved cholesterol, triglycerides, and blood sugar control. I’ve been taking it daily ever since, and have enjoyed the taste (I simply sprinkle over food) or if you’re not a fan of the taste, simply swallowing with a bit of water helps.
On the subject of taste, it doesn’t taste anything like cumin. On its own, it’s bitter, a little smoky, dark, and powerful, peppery almost. I love to pair it with something creamy like hummus or this almond ricotta, which tends to tone it down a bit, if you’d like it less powerful.
What is Za’atar?
I’m a recent convert to za’atar (or zahtar, pictured above). While the internet exploded with it years ago, I took my time and didn’t come around to it until this past year. Za’atar is a middle eastern spice mix that contains: To me, it tastes herby, almost like a powerful bouillon, but a little bright from sumac, nutty from sesame seeds, and deep and earthy from thyme, marjoram and oregano. It can be combined simply with olive oil, but I love to sprinkle it over roasted things. Like these asparagus spears and radishes.
Almond Ricotta
While almond ricotta takes a little while to make, it is perfect for batch cooking. Make it once and use it in this recipe, in lasagna, tossed over noodles, even served with fruit if you omit the garlic. It’s extremely versatile and I love having it in the fridge for a multitude of menu ideas.
You can find the recipe here.
Roasted Asparagus and Radishes with Almond Ricotta
- asparagus, 1 bunch, ends snapped
- radishes, 1 bunch, cleaned and trimmed (cut these if they are large so they’re relatively the same size)
- scallions, 1 bunch, trimmed
- spray of grapeseed or coconut oil
- pinch or two each of salt, za’atar and nigella seeds
- few spoons of almond ricotta
- Combine the asparagus, radishes and scallions and toss with a pinch of salt and a quick spray of oil and toss well.
- Add to a parchment lined baking sheet.
- Roast at 400 degrees for about 15-25 minutes, depending on the size of the asparagus (I err on the shorter side and check it often).
- Plate with a few scoops of almond ricotta.
- Sprinkle the za’atar over the veggies.
- Sprinkle the nigella seeds over the almond ricotta.
- Serve with your favorite grain or protein. Lentils and millet would go well here.
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Roasted Asparagus, Radishes with Almond Ricotta
Ingredients
- 1 bunch asparagus, ends snapped
- 1 bunch radishes, cleaned and trimmed Cut these if they are large so they're relatively the same size
- 1 bunch scallions, trimmed
- spray of grapeseed or coconut oil
- pinch of salt
- pinch of za'atar
- pinch of nigella seeds
- few spoons of almond ricotta (see notes)
Instructions
- Combine the asparagus, radishes and scallions and toss with a pinch of salt and a quick spray of oil and toss well.
- Add to a parchment lined baking sheet.
- Roast at 400 degrees for about 15-25 minutes, depending on the size of the asparagus (I err on the shorter side and check it often).
- Plate with a few scoops of almond ricotta.
- Sprinkle the za'atar over the veggies.
- Sprinkle the nigella seeds over the almond ricotta.
- Serve with your favorite grain or protein. Lentils and millet would go well here.
[…] almond ricotta recipe may seem a little bit daunting, but in fact I find it quite meditative. The longest process comes […]