Asparagus, Homemade Ricotta & Shaved Lemon

Springtime on a plate from The Agrarian Kitchen - an award-winning restaurant in Tasmania.

“Asparagus is a very special vegetable, one that is a seasonal marker. We always look forward to its arrival, a harbinger of spring, paired with the new spring milk made into ricotta and shaved Meyer lemons which are also a spring crop for us here in Tasmania.” - Executive Chef Rodney Dunn

Asparagus, Homemade Ricotta & Shaved Lemon

Ingredients

12 spears of asparagus, woody ends trimmed
For the homemade ricotta:
2 litres (68 fl oz/8 cups) fullcream milk
40 ml (1½ fl oz) white vinegar, plus extra if needed
Lemon Dressing:
1 Meyer lemon
200ml extra virgin olive oil, plus extra to serveSea salt and freshly ground black pepper

Method

Step 1.

Begin with the ricotta, as it needs time to drain and chill. Heat the milk in a medium saucepan over medium heat, stirring often to prevent it catching on the base, until it reaches 85°C (185°F) on a digital thermometer. Remove from the heat, add the vinegar and stir gently to combine. Leave to stand for a minute — the milk will begin to curdle and separate. If the liquid still appears white and milky rather than a clear yellow, add a little more vinegar, stir, and leave for another minute. Using a slotted spoon, gently scoop the curds into a colander set over a bowl and leave to drain for 10–15 minutes. Transfer to the refrigerator and chill until needed.

Step 2.

Bring a large pot of water to a rapid boil and season generously with salt — it should taste pleasantly salty. Add the asparagus and blanch for 1 minute until just tender but still bright green and with a good snap. Remove immediately with tongs and plunge into a bowl of iced water to halt the cooking and set the colour. Once completely chilled, drain and dry thoroughly with a clean tea towel.

Step 3.

For the lemon dressing, use a mandoline to shave the lemon crossways into paper-thin rounds, removing any seeds as you go. Place the lemon slices in a bowl, pour over the olive oil and season with a pinch of sea salt. Toss gently to combine.

Step 4.

To serve, arrange the asparagus spears on a plate. Spoon over the ricotta in generous dollops, then lay the lemon slices and their oil over the top. Finish with a grind of black pepper and an extra drizzle of olive oil.

Asparagus, Homemade Ricotta & Shaved Lemon

Ingredients

12 spears of asparagus, woody ends trimmed
For the homemade ricotta:
2 litres (68 fl oz/8 cups) fullcream milk
40 ml (1½ fl oz) white vinegar, plus extra if needed
Lemon Dressing:
1 Meyer lemon
200ml extra virgin olive oil, plus extra to serveSea salt and freshly ground black pepper

Method

Step 1.

Begin with the ricotta, as it needs time to drain and chill. Heat the milk in a medium saucepan over medium heat, stirring often to prevent it catching on the base, until it reaches 85°C (185°F) on a digital thermometer. Remove from the heat, add the vinegar and stir gently to combine. Leave to stand for a minute — the milk will begin to curdle and separate. If the liquid still appears white and milky rather than a clear yellow, add a little more vinegar, stir, and leave for another minute. Using a slotted spoon, gently scoop the curds into a colander set over a bowl and leave to drain for 10–15 minutes. Transfer to the refrigerator and chill until needed.

Step 2.

Bring a large pot of water to a rapid boil and season generously with salt — it should taste pleasantly salty. Add the asparagus and blanch for 1 minute until just tender but still bright green and with a good snap. Remove immediately with tongs and plunge into a bowl of iced water to halt the cooking and set the colour. Once completely chilled, drain and dry thoroughly with a clean tea towel.

Step 3.

For the lemon dressing, use a mandoline to shave the lemon crossways into paper-thin rounds, removing any seeds as you go. Place the lemon slices in a bowl, pour over the olive oil and season with a pinch of sea salt. Toss gently to combine.

Step 4.

To serve, arrange the asparagus spears on a plate. Spoon over the ricotta in generous dollops, then lay the lemon slices and their oil over the top. Finish with a grind of black pepper and an extra drizzle of olive oil.