This recipe is part inspired by last week’s CSA box. and the other half a tub of ricotta sitting in the fridge. My first thought was to combine the asparagus and dill in a soup but then opted to use the ricotta and came up with this idea. It’s quick and easy to put together. Combine it with toasted English muffins and I think it makes a perfect supper for a summer evening.
1 bunch asparagus, washed and trimmed
1 15 ounce tub of ricotta cheese (I used whole milk variety)
1 cup sharp shredded cheddar cheese (or whatever cheese you like or have on hand)
1 cup milk (I used 1%)
2 tablespoons chopped fresh dill
salt and pepper
Preheat oven to 375 degrees.
Spray 6 custard/ramekin dishes with non-stick cooking spray.
In a large bowl, beat eggs and then add the ricotta cheese and mix until well incorporated. Slowly add the milk.
Add the cheese, dill and salt and pepper and mix thoroughly.
Ladle the mixture into the ramekin dishes and place on a baking sheet.
Place the ramekin dishes the oven and bake for about 25 minutes until they’re puffed, slightly golden and a toothpick inserted in the middle of the mousse comes out clean.
Leave to cool for a few minutes and then run a knife carefully around the edges and turn onto a plate. Serve immediately with the roasted asparagus.
(Toss the asparagus with oil and salt and pepper and place on a baking sheet and bake for about 10 to fifteen minutes).