Barbecue asparagus with citrus ricotta
Photo by Doug Sherring
I’ll use any excuse to have asparagus for dinner during its short spring-early summer season and one of the best ways to eat it is on the barbecue. Serves 4 as a side.
- Snap the woody ends off the asparagus and drizzle with the olive oil. Season with salt and pepper and squeeze over some lemon juice.
- Put the ricotta in a small bowl, add a pinch of sea salt, a squeeze of lemon, a sprinkle of lemon zest and the chilli flakes. Mix together well.
- Cook the asparagus on the barbecue for 5-10 minutes until lightly charred. Serve with the ricotta and scatter over the almonds if using.