Roasted Asparagus, Radishes with Almond Ricotta
This spring recipe highlights fresh asparagus with tender radishes, a creamy almond ricotta and a herbacious finish from za'atar and nigella seeds.
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.
Notes
For almond ricotta, visit:
http://littlebitesofjoy.com/almond-ricotta/