Oven Roasted Asparagus, Whipped Ricotta, Honey

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Oven roasted asparagus is an easy recipe perfect for summer entertaining.

This oven roasted asparagus recipe as part of a Canada Day Entertaining Guide.

I have been to so many dinner parties where the host never leaves the kitchen.

I wanted to create a menu where most of the work is done a week leading up to the event.

So you can assemble for dinner and actually sit down and enjoy your friends.

This recipe has some components that may seem intimidating but are actually quite easy to make – and you can do it ahead of time. 

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I like food that has a textural element, so there’s always something with a bit of crunch.

In this case it’s puffed wild rice.

However, if you are running low on time crush some pistachios and throw them on top.
 
 

 
This oven roasted asparagus recipe is perfect for entertaining with decadent whipped ricotta. But it's easy as most of the work is done in advance.

How to Whip Ricotta

Place 500ml of ricotta in stand mixer with paddle attachment, add 2 tbsp heavy cream. Paddle on medium speed for 3 medium minutes.

Keep chilled. Will last 1 week. Note you only need 350ml for this recipe so use the remaining as a spread.

How to Puff Wild Rice

This is very similar to the old school way of making popcorn.

Place wild rice and canola oil in a cold, heavy bottom pot over medium heat.

Cover with a lid and shake every few minutes and you will hear popping.

Stop when you no longer hear rice popping, Put on baking sheet to cool.

This will last a month in an air tight container.

If you don’t want to make this you can substitute pistachios for a bit of crunch.

 
This oven roasted asparagus recipe is perfect for entertaining with decadent whipped ricotta. But it's easy as most of the work is done in advance.

Oven Roasted Asparagus

I love this oven roasted asparagus recipe because it shows that vegetarian dishes can be quite decadent and also satisfying.

This is one of those recipes where friends will be impressed with the burnt honey, puffed wild rice and whipped ricotta.

But these are all things you can make far in advance and store for future use.

We purposely served it in a baking pan, family style because the first time I had this I didn’t put it on a plate.

I simply took a piece of sourdough bread and dug in.

Sometimes the best food is the most rustic and this is one of those cases.

 
Roasted asparagus with ricotta in a pan

Oven Roasted Asparagus

Yield: 4-6
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

Oven roasted asparagus is an easy recipe perfect for summer entertaining.

Ingredients

  • 500ml ricotta
  • 2 tbsp 35% cream
  • 1/2 cup wild rice
  • 1/3 cup canola oil
  • 250 ml good quality honey
  • 2 lbs asparagus
  • 1/4 cup canola oil
  • 350 ml whipped ricotta
  • 3 tbsp puffed wild rice
  • kosher salt and freshly ground black pepper

Instructions

Whipped Ricotta

Place ricotta in stand mixer with paddle attachment, add 2 tbsp heavy cream.

Paddle on medium speed for 3 medium minutes. Keep chilled. Will last 1 week.

Puffed Wild Rice

Place wild rice and canola oil in a cold, heavy bottom pot over medium heat.

Cover with a lid and shake every few minutes and you will hear popping. Stop when you no longer hear rice popping, Put on baking sheet to cool.

Burnt Honey

Pour honey into casserole pan, place into 450F oven for 20-30 minutes - until dark amber and caramelized. Cool.

To Assemble

Bend asparagus to where it snaps off end. Hold the tip of the asparagus spear, using a vegetable peeler, peel asparagus ribbons down the spear and then cut off tip. Keep both for salad.

Place peeled asparagus in a bowl of cold water to maintain freshness until read to use. Toss tips in canola oil and roast in oven at 375F for 12 minutes.

Spread whipped ricotta with a spoon.

Scatter roasted tips and peeled ribbons and puffed wild rice over ricotta.

Drizzle with honey and season to taste.

Serve with great sourdough bread.

Nutrition Information:
Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 640Total Fat: 35gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 52mgSodium: 221mgCarbohydrates: 67gFiber: 3gSugar: 52gProtein: 22g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although BaconisMagic.ca attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Pin it For Later: Asparagus Recipe

 
This oven roasted asparagus recipe is perfect for entertaining with decadent whipped ricotta. But it's easy as most of the work is done in advance.

Love asparagus? Also check out:

Easy spring asparagus pasta, with lemon leek cream. You wouldn't believe it only takes 10 minutes to make.

Asparagus Pasta with Lemon Leek Mint Cream

 

Join the Conversation

  1. Alex Steven says:

    Wow! simply mouth watering. The pasta looks yum!
    Thanks for sharing gonna try some soon. Cheers!

  2. Ronnie Walter says:

    I love asparagus, so excited to try out this new recipe. Thank you much for this.

  3. Kavey at Kavey Eats says:

    Really love the look of this dish, the wonderful sense of movement and energy, that rich creamy whipped feta and the green of the veg on top! Yum!

  4. The Girl Next Door says:

    That looks absolutely heavenly! Most of the ingredients are new to me, though. Would love to try this out some time..

  5. This looks so amazing. OH MY GOODNESS! I am all about making my own ricotta. This could be a great recipe to share with my family. YUM!

  6. This sounds absolutely delicious! Whipped ricotta is amazing, I just never thought to put it on asparagus. Wonderful idea.

  7. This is interesting and I would have to agree that it is quite intimidating. This is will be my first time to puff rice and I love asparagus. I am excited to try this.

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