Nigel Slater’s asparagus with ricotta, herb breadcrumbs

Serves 2 | Time 40 mins

There is probably more of the ricotta mixture here than you need, but I find it invaluable for spreading on toast or for using as a dip with radishes, carrots and celery. It will keep in the fridge for a day or two.

Ingredients

ricotta 200g
natural yoghurt 200ml
mint 10g
tarragon 8g
butter 50g
fresh white breadcrumbs 80g
parsley 12g
asparagus 10 spears
lemon 1

Method

Mix together the ricotta and natural yoghurt. Finely chop the mint and tarragon leaves, then stir them into the ricotta and yoghurt with a generous grinding of black pepper. Keep chilled while you make the crumbs.

Melt the butter a shallow pan over a moderately high heat, then tip in the breadcrumbs. Let them sizzle briefly, then turn the heat down so they colour lightly. Finely chop the parsley and toss with the crisp crumbs. Season generously.

Trim the asparagus and cook in deep, salted, boiling water for about 7-8 minutes until tender, then drain.

Place scoops of the herbed ricotta on plates, lay the drained asparagus on top, then scatter with the seasoned crumbs. Tuck some finely sliced lemon in between the spears or grate over a little lemon zest to finish.