Roasted Asparagus with Lemon Ricotta Sauce

Ingredients

• 1 pound (448 grams) asparagus, washed and dried
• 2 tablespoons vegetable oil
• Small pinch of salt and ground black pepper
• 1/3 cup (113 grams) ricotta
• 1/3 cup (113 grams) Parmesan cheese, grated
• Zest of 1 lemon
• 1/4 teaspoon salt
• Small pinch black pepper
• 2/3 cup (227 grams) olive oil

Instructions

1. 1

   Preheat oven to 425°F/220°C.

2. 2

   Trim any tough end of the asparagus and spread in a single layer on a baking sheet.Drizzle with olive oil, salt and pepper, toss to coat well. Roast for 12 to 15 minutes, 7 to 8 minutes if the asparagus is thin. While the asparagus roasts, add the ricotta, Parmesan, lemon zest, salt, pepper and olive oil to a blender. Blend until smooth.

3. 3

   When the asparagus is starting to brown, remove from the oven and serve immediately topped with the sauce.