Roasted Asparagus with Lemon Breadcrumbs & Homemade Herbed Ricotta

A simple side built to shine. Tender roasted asparagus, crisp lemony breadcrumbs, and soft homemade herbed ricotta — real layers, real care, real flavor for the ones who made you who you are.

Ingredients

• For the Homemade Ricotta:
• 4 cups whole milk
• 1 cup heavy cream (optional for richer ricotta)
• 1/2 tsp kosher salt
• 3 tbsp fresh lemon juice
• For the Asparagus:
• 1 lb asparagus, trimmed
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• For the Lemon Breadcrumbs:
• 1/2 cup panko breadcrumbs
• 1 tbsp olive oil
• 1/2 tsp lemon zest
• Pinch kosher salt
• For the Herbed Ricotta:
• 1/2 cup homemade ricotta
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/2 tsp lemon zest
• 1/4 tsp kosher salt
• Fresh cracked black pepper, to taste

Instructions

1. Make the Ricotta: In a saucepan over medium heat, combine milk, cream (if using), and salt. Heat until it just begins to simmer (about 190°F). Turn off heat and stir in lemon juice. Let sit undisturbed for 5–10 minutes.
2. Line a strainer with cheesecloth over a bowl. Carefully ladle the curds into the strainer and let drain for 15–20 minutes. Transfer to a bowl and gently fluff. Set aside.
3. Roast the Asparagus: Preheat oven to 425°F. Toss asparagus with olive oil, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet. Roast for 10–12 minutes until just tender but still bright green.
4. Make the Lemon Breadcrumbs: In a skillet over medium heat, add olive oil. Toast breadcrumbs until golden, stirring often. Remove from heat and stir in lemon zest and a pinch of salt.
5. Mix the Herbed Ricotta: In a small bowl, combine 1/2 cup of the homemade ricotta with parsley, thyme, lemon zest, salt, and a few cracks of black pepper. Stir until smooth.
6. To Plate: Arrange roasted asparagus on a serving platter. Scatter lemon breadcrumbs over the top. Dollop small spoonfuls of herbed ricotta across the asparagus.
7. Serve immediately while warm.

Chef Paddy’s Tips

• Good ricotta matters: Fresh homemade ricotta makes a world of difference — light, sweet, and clean.
• Don’t over-roast: Asparagus should stay vibrant and tender, not limp and dull.
• Bright finish: Add lemon zest after cooking the breadcrumbs — it keeps the flavor fresh and lively.

Let’s cook with heart and hustle.