On my last visit to Northern Italy (Emilia Romagna region), they had an asparagus festival and boy do they know how to make the best of this vegetable. The most delicious way that I have had asparagus was served with a lemony, cheesy sauce. This Roasted Asparagus with Lemon Ricotta Sauce is my attempt to recreate this simple, yet delicious side dish and it may not be exact and hard to follow in the footsteps of the Italians, but it is still really good. Asparagus is best in the spring, but it is really available all-year. This is what I call an evergreen recipe that you can make anytime. What is the best asparagus to buy? Asparagus can be thick or thin. When buying, you want to look for plump, firm stalks with tightly closed tips. The color should be a nice green and not faded. How to store asparagus I find the best way to preserve the life of the asparagus is add a little water to a tall container, store upright and refrigerate. I have a lot of Chinese food soup containers so I use one of them. Sauce serving tip If you make the sauce ahead, or it has been sitting it will look separated from the ricotta cheese. Just blend right before serving to make it look smooth and luscious. Serving Suggestion This asparagus dish was part the perfect side for Chicken Piccata. A complete meal on the table in 30 minutes. The sauce recipes yields 1 cup (78 ml)
