Roasted asparagus with tomato and ricotta
Roasted asparagus with tomato and ricotta combines tender asparagus, sweet cherry tomatoes, and creamy ricotta for a vibrant dish. This recipe features roasted vegetables tossed with olives and dressed with oregano, making it ideal as a side or light main course.
Cook time 15 min
Prep time 10 min
Ingredients:
1.50 lb asparagus1.50 cups cherry tomatoes
1/3 cup olives
2 garlic cloves
2 tbsp olive oil
1 tbsp vinegar
1/2 cup ricotta cheese
1/3 cup dried oregano
Roasted asparagus with tomato and ricotta is a delightful and healthy dish that combines fresh vegetables, savory olives, and creamy ricotta cheese. The contrasting flavors of the roasted asparagus and sweet cherry tomatoes, paired with the richness of ricotta, make this recipe a crowd-pleaser. It's perfect as a side dish or even as a light main course for any meal.
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash the asparagus thoroughly and trim the tough ends.
- Cut the cherry tomatoes in half.
- If the olives have pits, remove them and cut the olives in half or slice them.
- On a large baking sheet or roasting pan, spread out the asparagus, cherry tomatoes, and olives in a single layer.
- Sprinkle the minced garlic over the vegetables.
- Drizzle 2 tablespoons of olive oil over the mixture. Toss everything gently to ensure the vegetables are well coated with the oil and garlic.
- Add salt and pepper to taste.
- Place the baking sheet in the preheated oven and roast for about 15-20 minutes, or until the asparagus is tender and slightly charred, and the tomatoes are soft and blistered.
- In a small mixing bowl, whisk together 1 tablespoon of vinegar and 1/3 cup of dried oregano.
- Once the vegetables are done roasting, remove them from the oven.
- Arrange the roasted vegetables on a serving platter.
- Dollop the ricotta cheese evenly over the top.
- Drizzle the oregano and vinegar mixture over the entire dish.
- Serve your Roasted Asparagus with Tomato and Ricotta hot. This dish can be enjoyed as a side or as a light main, accompanied by some crusty bread or a fresh salad.
This roasted asparagus with tomato and ricotta recipe is a simple yet flavorful dish that can be whipped up quickly. The combination of roasted vegetables and creamy ricotta cheese creates a delicious harmony of tastes and textures. Serve it warm out of the oven, and watch your guests enjoy this delectable and nutritious meal.
Roasted asparagus with tomato and ricotta FAQ:
The asparagus should be tender and slightly charred, which usually takes about 15-20 minutes at 400°F (200°C). You can pierce it with a fork to check for tenderness.
While fresh asparagus is recommended for the best texture and flavor, you can use frozen asparagus. Just be aware that it may release more water during roasting, affecting the final dish.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, but the ricotta may not retain its original texture.
A large baking sheet or roasting pan is ideal. Make sure the vegetables are spread out in a single layer to ensure even roasting.
Yes, you can substitute ricotta with other creamy cheeses such as goat cheese or cream cheese for a different flavor profile.
Cooking Tips:
- Choose fresh asparagus: Opt for firm, bright green asparagus stalks with closed tips for the best texture and flavor.
- Evenly coat with olive oil: Ensure that the asparagus and tomatoes are evenly coated with olive oil before roasting to achieve a perfect roast.
- Roast at high temperature: Roast the vegetables at a higher temperature, around 425°F (220°C), to get a nice caramelization without overcooking them.
- Add garlic towards the end: Add the minced garlic halfway through the roasting process to prevent it from burning and becoming bitter.
- Serve immediately: Serve the roasted asparagus and tomatoes immediately after taking them out of the oven for the best taste and texture.
Nutrition Facts
4 ServingsCalories 140kcal
Protein 9g
Carbohydrates 20g
Fiber 10g
Sugar 6g
Fat 12g
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