Home Cooking: Fresh Summer Asparagus
Asparagus season is finally here! Developed by our eatery Apotek 57, this fresh summer dish is an easy alternative to your everyday healthy starter. Balance the tangy citrus notes with a creamy base, sweetened with local honey.
"From farm to fork at Apotek 57, we cherish local and seasonal produce—vegetables, dairy, and flowers. Each season we celebrate savoring vibrant flavors and crisp textures. This recipe embodies all that, a "piatto fresco" with a Danish twist."
What you Need
Makes 4 servings
250 g ricotta
250 g cream
20 g honey
Asparagus (100 g per serving)
Whip the ricotta with the cream and the honey until it reaches a whipped cream consistency. Season with salt.
Wash the asparagus and trim or snap the woody ends off the base. The point to trim or snap can be found by carefully bending the spears—there is a natural point on the stem where it will easily break.
Using a vegetable peeler, remove the outer layer of the stem from the base to about halfway up the spear. Poach the asparagus and season them with olive oil and sea salt.
Place the whipped ricotta on the bottom of your plate. Cover with asparagus, lemon zest, black pepper, and fresh herbs on top.