Mary's Whipped Ricotta with Summer Greens and Prosciutto | The Good Stuff with Mary Berg

Heat a grill pan over medium-high heat.

Drizzle olive oil on sourdough slices and add to the grill pan.

Toast the bread for about 1-2 minutes until char marks appear.

In a food processor, add 1.5 to 2 cups of ricotta cheese.

Add 0.5 cup of grated Pecorino Romano cheese to the ricotta.

Add 2 tablespoons of olive oil, salt, lemon zest, and lemon juice to the mixture.

Blend until the mixture is frothy and creamy.

Snap off the woody ends of the asparagus and cut into 1-inch chunks.

Boil water in a pot and season it with a good amount of salt.

Add the asparagus, sugar snap peas, and baby peas to the boiling water.

Blanch the vegetables for about 1-2 minutes until bright green.

Check the ricotta mixture for texture and taste.

In a bowl, add 1/2 shallot, diced.

Zest a lemon using a vegetable peeler and slice into thin strips, then add to the bowl.

Juice 1 whole lemon into the bowl, being cautious of seeds.

Season the mixture with salt and pepper, and add olive oil.

Remove the toasted bread from the grill pan.

Equipment Needed

Spice Level:

Dietary