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Baked Ricotta & Asparagus with Thyme

Preparation time: 

Frittata meets soufflé, this baked ricotta is both rich and light. Thanks to Nigel Slater for sharing it with us from his little black book! Enjoy hot or cold, and perfect for picnics. You can adapt the recipe to the seasons, swapping the asparagus for whatever low-carb veg is good at the time.


1 serving

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Preheat the oven to 200°C (392°F), and put a pan of salted boiling water on to boil.
    2. Remove the woody end of the asparagus and slice diagonally into 1 1/2 inch lengths (or there about!). Boil the asparagus for 2–3 minutes, until tender, drain and set aside.
    3. By hand, or using a blender, thoroughly mix together the ricotta, egg, parmesan, thyme and season with salt and pepper. Fold in most of the asparagus, reserving some nice spears for the top.
    4. Butter a 20cm oven, or baking dish, and fill with the ricotta mixture. Top with the reserved asparagus spears, bake for 30–40 minutes until golden, and firm to the touch.
    5. Enjoy hot or cold with any meal. Make once, and enjoy for the week as a perfect lunchbox filler.

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