Ricotta Pancakes with Asparagus and Tomatoes

Ingredients

• 1 kg white asparagus
• Salt
• 300 g cherry tomatoes
• 1 Shallot
• 6 tbsp Olive oil
• 1 tbsp freshly chopped sage leaves
• a pinch of sugar
• 2 tbsp lemon juice
• pepper (ground)
• 250 g ricotta
• 2 Tbsp grated Parmesan
• 1 egg
• 2 tbsp fresh chopped arugula
• 2 tbsp flour
• arugula
• grated Parmesan

Instructions

1. 1.

   Peel the asparagus and cut it in half lengthwise. Boil in salted water for about 12 minutes until tender. Wash and halve the tomatoes. Peel and finely dice the shallot. Sauté in 2 tbsp hot oil until translucent. Add the tomatoes, remove from heat, and add the sage leaves and remaining 2 tbsp oil. Season with sugar, lemon juice, and pepper, then fold in the drained asparagus sticks.

2. 2.

   For the pancakes mix ricotta with Parmesan, egg, arugula, and flour into a smooth batter; season with salt and pepper. Heat the remaining oil in a hot non‑stick pan and drop spoonfuls of batter onto it, cooking each side 1–2 minutes until golden brown.

3. 3.

   Arrange the warm asparagus on plates with the pancakes and garnish with Parmesan and arugula before serving.