Directions
- 1Place ricotta in a bowl.
- 2Cut radishes into quarters and chop the asparagus.
- 3In a pan, melt anchovies with garlic, then add radishes, salt and pepper. Cook until tender.
- 4Add lemon juice and remove from heat. Set aside.
- 5In the same pan, add olive oil and char asparagus and spinach.
- 6Add the cooked radishes to the asparagus and spinach.
- 7Serve with ricotta and toasted bread.
Ingredients
- 1 cup ricotta
- 10 radishes
- 10 asparagus
- 1 handful spinach
- 2 anchovies
- 1 clove garlic
- 1 lemon
- 2 tbsp olive oil
- 1 pinch pepper
- 1 pinch salt
- 2 slices bread
Equipment
spoonbowlknifepantongs
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