Asparagus, Lentil and Ricotta Parcels

Asparagus, Lentil and Ricotta Parcels

Here’s a lovely showcase for asparagus, wrapped in brown paper packages tied up with string – an elegant light lunch dish, served with bread and salad.

Serves 4

Ingredients

250g ricotta cheese, drained from Gastronomica

4 heaped tablespoons of freshly grated parmesan cheese

Freshly grated zest of 1 lemon

1 garlic clove, degermed and crushed

Pinch of sea salt and freshly ground black pepper

Baking parchment, cotton string

4 rye crackers

200g cooked Puy lentils, drained

A handful of parsley, chopped

1 heaped tablespoon capers from The Fresh Olive Company

4 spears of asparagus cut in 5cm / 2 inch pieces, or 8 tips from Chegworth Valley

Olive oil

Preparation Method

Prep tip: Hold the cut end of each asparagus with one hand and the middle of the spear with the other and bend until it snaps. The breaking point should be where the tough part of the spear ends. 

Preheat the oven to 200C / 400F.

In a small bowl, beat together the ricotta, parmesan, lemon zest, and crushed garlic with a pinch of salt and plenty of pepper.

Rip off four pieces of baking parchment, roughly 36cm / 13 inches square. To assemble each parcel, break a rye cracker into a square and place in the middle of the paper. (This becomes a soft crust when cooked and prevents the paper from getting soggy.)

Top with the ricotta mixture, divided evenly between each parcel. Make a slight indentation with a spoon, and top with lentils. Sprinkle with parsley and capers.

Top with asparagus, and drizzle with olive oil. Bring the corners of the paper together, scrunch and tie with cotton string.

Place on a baking tray and cook for about 15 minutes, until warmed through. Serve with bread and salad.