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Spring asparagus garden plate with whipped yogurt ricotta flowers fresh peas and mint

Spring Asparagus Garden Plate with Whipped Yogurt Ricotta Flowers

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A fresh seasonal asparagus dish with bright lemon, creamy whipped yogurt ricotta, and delicate floral piping. A light, high-protein spring plate that celebrates peak produce.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Salad
Cuisine: Mediterranean
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Asparagus Base
  • 1 bunch asparagus trimmed
  • 1 tsp olive oil
  • 1 pinch salt
  • 1 squeeze lemon juice
Yogurt Ricotta Flowers
  • 1/2 cup Greek yogurt
  • 1/2 cup ricotta
  • 1 tbsp parmesan
  • 1 tsp lemon zest
  • 1 pinch salt
Finish
  • 1/4 cup fresh peas
  • 1 handful mint
  • 1 drizzle olive oil
  • 1 pinch black pepper

Method
 

Prepare the Asparagus
  1. Blanch asparagus briefly until bright green and tender crisp, then transfer immediately to an ice bath, pat dry, and toss with olive oil, salt, and lemon.
Make the Yogurt Ricotta
  1. Blend yogurt, ricotta, parmesan, lemon zest, and salt until smooth and thick, then pipe into small flower shapes and chill until slightly set.
Assemble and Serve
  1. Arrange asparagus neatly on a plate, pipe yogurt flowers across the top, scatter peas and mint, and finish with olive oil and black pepper.

Nutrition

Serving: 220gCalories: 220kcalCarbohydrates: 12gProtein: 16gFat: 12gSaturated Fat: 5gSodium: 240mgPotassium: 420mgFiber: 4gSugar: 5gVitamin A: 1200IUVitamin C: 18mgCalcium: 180mgIron: 2mg

Notes

Blanching and shocking the asparagus preserves its vibrant color and crisp texture. Blending the yogurt ricotta until fully smooth creates a clean, pipeable consistency. Chilling the mixture helps it hold its shape for a more elevated presentation. Keeping the plating tight and intentional enhances the visual “garden” effect.

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