The secret to this radish and asparagus ricotta bowl is simple – anchovies. I know, an unlikely suspect – but sizzling the radishes in anchovy oil and then charring the asparagus makes spring magic. It takes two relatively humble vegetables, and in a matter of minutes makes them taste rich, robust, and of course, salted to perfection. I add a squeeze of lemon juice to brighten up the entire profile, and then you have the most delicious veg, with only a few ingredients.
I’ve been trying to edit down my ingredients lately (I was looking at fall’s Honeynut Beans recipe, which while delicious, has an insane ingredient list) and this simple spring recipe gave me the confidence to be like “ok, I don’t need a million ingredients for this to feel interesting, balanced, and just plain good.”
If you are looking for a simple dinner recipe, or an easy way to make a vegetable-packed meal, I love this ricotta bowl as an option. Plus, you can swap out the ricotta for cottage cheese, crispy beans, or any protein your heart desires. Since it’s all about the vegetables, we’re flexible here!
Table of contents
What vegetables are in season in spring?
Choosing in-season produce not only ensures you’re eating the most delicious vegetables available at any given time, it’s also a great way to support local food systems! The specific vegetables in season during spring will depend on where you live and what your climate is like, but for much of the US, the list includes things like apples, broccoli, kale, peas, and rhubarb.
The star produce in this radish and asparagus bowl are also considered spring vegetables, which is why this is a perfect dish to make this time of year.
Ingredients for this radish and asparagus bowl
A bit of fresh produce, a few pantry staples, and you’re ready to make this easy, healthy lunch or dinner. Here’s what you need to make this radish and asparagus bowl:
- 2 cups globe radishes
- 1 bunch asparagus, about 1/2 pound
- 2 tbsp extra-virgin olive oil
- 6 flat fillet anchovies, packed in oil
- 2 garlic cloves, grated
- 1 lemon for juicing
- 4 cups spinach leaves
- Kosher salt and freshly ground black pepper to taste
- 1 & 1/2 cups ricotta, for serving
- 4 thick slices your bread of choice toasted, for serving
How to prepare this spring vegetable bowl
This recipe is perfect for days when you want a delicious, healthy meal, but don’t want to spend a ton of time cooking or compromise flavor for nutrition. Truly, eating a pile of vegetables has never been tastier than it is with this radish and asparagus bowl. Here’s how you make it.
First, prep your veg. Cut the tips off of the globe radishes and halve them lengthwise. Cut the bottom 2 inches off the asparagus.
Then place a large stainless steel pan over medium heat and add a glug of olive oil. Add in the anchovies and swirl constantly with a spatula until the anchovies break apart into the oil, about 1 minute. Then add a bit of the oil from the anchovy tin if the pan is feeling dry.
Add the radishes to the pan, swirl to coat them in the anchovy oil, then position them cut-side-down and cook, undisturbed, for 3-4 minutes, or until the radishes are golden brown. Flip and cook an additional 2-3 minutes, agitating the radishes every now and then. Add the grated garlic at the end, cook for an additional 1-2 minutes. This is so the garlic doesn’t burn.
Squeeze the juice from half a lemon over the radishes. Transfer the radishes to a bowl, wipe out the pan, and add another glug of olive oil.
Lay the asparagus flat in the pan and cook, undisturbed, for 2-3 minutes, or until the asparagus are charred on one side. Flip and cook an additional 2 minutes. Toss in the spinach and mix to combine. Let the spinach wilt, an additional minute or so. Turn off the heat and squeeze in the juice from the remaining lemon half. Mix and season with salt.
Add the radishes back in with the other vegetables and do a quick mix.
To serve, scoop ricotta in the center of each serving bowl, add a pile of the vegetables to each bowl along with crusty bread. Top with freshly ground black pepper. Super simple, super good.
FAQs
Absolutely! Just increase the recipe based on how many meals you need for the week. Stored in airtight containers, you can enjoy this dish for up to 5 days.
Yes, cottage cheese makes a great replacement in this dish, but feel free to also swap in your favorite dairy-free alternative based on your dietary needs.
While this dish can be modified in any number of ways, the anchovies really are essential to the flavor profile of the recipe. If you’re worried they’re too fishy, I encourage you to give them a try—they’re more subtle and complex than they get credit for.
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Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Charred Radish & Asparagus Ricotta Bowl
Equipment
- 1 large stainless steel pan
Ingredients
- 2 cups globe radishes
- 1 bunch asparagus about 1/2 pound
- 2 tbsp extra-virgin olive oil
- 6 flat fillet anchovies packed in oil
- 2 garlic cloves grated
- 1 lemon for juicing
- 4 cups spinach leaves
- Kosher salt and freshly ground black pepper to taste
- 1 & 1/2 cups ricotta for serving
- 4 thick slices your bread of choice toasted, for serving
Instructions
- Cut the tips off of the globe radishes and halve them lengthwise. Cut the bottom 2 inches off the asparagus.
- Place a large stainless steel pan over medium heat and add a glug of olive oil. Add in the anchovies and swirl constantly with a spatula until the anchovies break apart into the oil, about 1 minute. Add a bit of the oil from the anchovy tin if the pan is feeling dry.
- Add the radishes to the pan, swirl to coat them in the anchovy oil, then position them cut-side-down and cook, undisturbed, for 3-4 minutes, or until the radishes are golden brown. Flip and cook an additional 2-3 minutes, agitating the radishes every now and then. Add the grated garlic at the end, cook for an additional 1-2 minutes. This is so the garlic doesn't burn.
- Squeeze the juice from half a lemon over the radishes. Transfer the radishes to a bowl, wipe out the pan, and add another glug of olive oil.
- Lay the asparagus flat in the pan and cook, undisturbed, for 2-3 minutes, or until the asparagus are charred on one side. Flip and cook an additional 2 minutes. Toss in the spinach and mix to combine. Let the spinach wilt, an additional minute or so. Turn off the heat and squeeze in the juice from the remaining lemon half. Mix and season with salt.
- Add the radishes back in with the other vegetables and do a quick mix.
- To serve, scoop ricotta in the center of each serving bowl, add a pile of the vegetables to each bowl along with crusty bread. Top with freshly ground black pepper. Super simple, super good.
Idk how you peeked in my fridge and managed to see literally exactly what I needed to use up (radishes, ricotta, anchovies), but this was the perfect fridge clean-out and such a delicious lunch. I’m a cheese bowl convert 4 lyfe now.
What a delightful and easy recipe Justine! I had some radishes and greens in the garden that needed picking and some green beans in the fridge that needed eating so I modified the recipe a bit. I blanched the green beans first so they wouldn’t be too tough and I substituted kale and arugula for the spinach since that’s what I had on hand. I also added 2 extra garlic cloves since we’re garlic lovers. It made a great light Saturday lunch. This is the first recipe of your I’ve actually tried and I definitely be giving more a try in the future. Thumbs up from this family, even someone in the group who doesn’t like tinned fish. xo-Amy
Would love to hear from any vegetarians who try this with a sub for the anchovies. Capers? Miso?
I’d suggest capers as your next best bet, or kalamata olives, just make sure either is chopped as finely as possible!
I was reading the recipe, thinking about what to sub for the anchovies, and I muttered: “Olives…no…CAPERS! Capers.” Then I read this. Good to know I’m on the right track!