Barbecue asparagus with citrus ricotta

Doug Sherring

I’ll use any excuse to have asparagus for dinner during its short spring-early summer season and one of the best ways to eat it is on the barbecue. Serves 4 as a side.

Ingredients

2 bunches	Asparagus (Main)
1 Tbsp	Olive oil
1	Lemon, freshly zested and juiced
2 Tbsp	Ricotta cheese
1 pinch	Chilli flakes
1 handful	Almonds, chopped, optional
1 to taste	Sea salt and cracked black pepper

Directions

1. Snap the woody ends off the asparagus and drizzle with the olive oil. Season with salt and pepper and squeeze over some lemon juice.
2. Put the ricotta in a small bowl, add a pinch of sea salt, a squeeze of lemon, a sprinkle of lemon zest and the chilli flakes. Mix together well.
3. Cook the asparagus on the barbecue for 5-10 minutes until lightly charred. Serve with the ricotta and scatter over the almonds if using.