Charred Radish & Asparagus Ricotta Bowl
This is a vegetable-filled bowl that is perfect for spring. It lightly chars the radishes in anchovy oil, then the asparagus follow suit. Everything is tossed with spinach and lemon and plated on top of ricotta, giving you and easy, healthy, and quick lunch or dinner.
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.