BAKED SHEEP’S MILK RICOTTA WITH ASPARAGUS 

Makes 4-6 servings 

Fresh ricotta is a wonderful thing. Delicious eaten in any way, it becomes a wonder apart when scented with a few herbs and some olive oil, baked hot and browned on top, served on toast or with a simple salad or vegetable. A small arugula salad on the side is an elegant, tasty elaboration. Local spring asparagus is a perfect accompaniment to the ricotta. Serve the ricotta with the lovely dry Prosecco or sparkling Vouvray brut for lunch on a warm, sunny afternoon. 

1 ½ cups (one 12 oz package) sheep’s milk ricotta
¾ cup grated Parmigiano-Reggiano (about 3 oz) 
1 large egg, beaten 
1 ½ teaspoons fresh thyme, or 1 teaspoon savory or oregano, coarsely chopped, plus 2 thyme sprigs 
¼ teaspoon sea salt 
¼ teaspoon freshly ground Tellicherry pepper
2 TBL extra virgin olive oil 
1 bunch fresh asparagus (about ¾ lb) 
Juice ½ lemon 
Optional: 2 cups arugula 

 Drain ricotta overnight, lightly pressed in a cheesecloth-lined sieve. Next day, combine ricotta, ½ cup grated Parmigiano-Reggiano, beaten egg, chopped herbs, sea salt, ground pepper, 1 tablespoon olive oil, and mix well. Transfer ricotta to an oiled casserole of appropriate size. Place the thyme sprigs on top, drizzle ricotta with remaining olive oil, and bake uncovered 20-25 mins @ 400° F, until ricotta is browned and bubbly on top and gently set. Cook asparagus at a low boil in lightly salted water for 3-5 minutes, until stalks can be pierced with little resistance by a small knife. Remove from water to a towel-lined plate. Scoop a portion of ricotta onto a plate (or onto toasted country bread) and drizzle with olive oil. Toss asparagus with a spoonful of vinaigrette and place a few asparagus stalks next to ricotta on each plate. If desired, serve a few leaves of arugula alongside, dressed with the same vinaigrette. Et voilà! 

 
VINAIGRETTE 
2 teaspoons chopped shallot 
1 tablespoon Champagne vinegar 
Pinch sea salt 
4 tablespoons grapeseed or light olive oil  

Macerate shallot in vinegar for 15 minutes. Add salt and oil. Whisk mixture until well-blended. 

©2020 Christopher Lee