24 fresh asparagus spears, blanched or steamed till tender-crisp
2 tablespoons butter
1/2 cup pine nuts (or use pecans, almonds, or walnuts)
1/4 cup diced onion
3/4 cup ricotta cheese
1/4 cup sour cream
2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
2 teaspoon tarragon
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon black pepper
1/4 teaspoon salt
Melt butter in skillet; add onion and pine nuts and saute until the onion softens and the nuts brown slightly. Meanwhile, beat ricotta with remaining ingredients; then add to onion and nut mixture and heat gently until warmed through, but do not boil. Arrange hot asparagus on serving platter and drizzle sauce over the top.
Per serving: 10.1g carbohydrates; 3g fiber; 10.5g protein; 26.5g fat; 45 mg cholesterol; 197 mg sodium; 304 calories
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