BAKED RICOTTA, ASPARAGUS

Light, yet not without substance. A homely dish of cheese and eggs. • More pudding than soufflé, but nevertheless light and airy. A tomato salad would work neatly here, dressed with basil and a dash of red wine vinegar.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Set the oven at 200°C/Gas 6. Put a pan of water on to boil. Trim the asparagus, discarding any tough stalks, then cut each spear into short lengths. When the water is boiling, salt it lightly, then add the asparagus and cook for two or three minutes. Drain and set aside.

Step 2

Put the ricotta in a mixing bowl and add the thyme leaves. Add most of the grated Parmesan, then most of the drained asparagus, reserving a few of the loveliest spears for the top. Break the eggs into a small bowl, beat them lightly with a fork to mix yolks and whites, then stir into the ricotta and season with black pepper.

Step 3

Butter a 20cm soufflé or baking dish, then add the ricotta mixture and top with the reserved asparagus spears and Parmesan. Bake for thirty-five minutes till risen, its surface tinged with gold.