3. Make the Ricotta Filling In a large bowl, beat the ricotta, sugar, eggs, vanilla, lemon zest, and optional orange zest and cinnamon until smooth and creamy.

Add the ricotta and blend together with the spinach, parsley and 2/3 of the grated cheese. Season with salt and pepper and distribute the filling evenly in the pie shell.

At the time of writing Drummond’s Cheesy Asparagus Tart has five stars. The recipe’s been reviewed a modest 20 times on Food Network’s website. Those stats don’t qualify it as one of her ...

Working in batches if necessary, to avoid crowding pan, add asparagus and cook until just tender and charred all over, 2-3 minutes. Off heat, season with salt, lemon juice and black pepper.

3 medium eggs, beaten 1/2 cup ricotta cheese (if desired, you can use part skim) Heat the oven to 400 degrees. Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat.

Spoon some of the ricotta onto each piece, then use the back of your spoon to spread it across the toast. Drain the asparagus and pat dry. Put into a bowl, drizzle with the remaining oil and season.

Prepare filling: Remove woody ends from asparagus, then cook in a saucepan with 1 inch of boiling, salted water until just tender, 2 to 4 minutes depending on thickness of spears.

Coat bottom and sides of 9-inch pie plate with cooking spray. In a medium bowl, combine crumbs and butter. Pour into the bottom of pan and press down firmly. Bake 10 minutes. Let cool.

Turn Your Pasta Primavera Into a Lasagna Layered with asparagus, spinach, peas and lemony ricotta, this springy recipe from Melissa Clark is the cheesy dish for right now. Share full article 36 ...