It’s grilling season friends! And that means as mean backyard hangs as possible. It also means leaning into simple meats and vegetables with delicious dips and sauces to up the ante. I love not having to reinvent the wheel when grilling. Just last weekend I tried Rachael Good Eats’ lemon pesto and immediately hand friends asking to share the recipe (don’t worry, I’ll post my version of that soon so it can live in solidarity here in my living recipe book). 

I also made whipped ricotta with honey recently and cannot believe how good it turned out! Now, you may wonder why I am talking about grilling then sharing a roasted asparagus recipe. The answer? Because it was easy to throw the asparagus in with the potatoes I was roasting as our carb. Who says a quintessential grill night can’t include some oven dishes? As long as it’s simple enough that you can enjoy being outside with friends and not glued to the stove. But you can just as easily throw the asparagus on the grill and voila! Same results, different path to get there. 

I honestly don’t even like asparagus that much. It’s really nothing against the vegetable… I just prefer others! But when my mom came to visit recently, she popped thin asparagus in the oven and I was hooked. They get crunchier and easier to eat. 

So I’ll leave you with this one for now, pesto coming soon, but I also going to share a delicious baked good next week! I know… it’s been awhile since a sweet has made it to the blog woooo!

INGREDIENTS

1-2 bunches of thin asparagus

2 cups ricotta

1 tbsp. olive oil

1 tbsp. lemon juice

1 tbsp. honey

salt & pepper

Serving Size: 1 bunch = 2-3, 2 bunches = 4-6

INSTRUCTIONS

• In a food processor, whip ricotta, olive oil, lemon juice, salt and pepper together. Set aside. 
• Toss asparagus in olive oil, salt and pepper. Then bake at 350F for 20 mins. 
• Spread the whipped ricotta on a plate, drizzle honey and olive oil over it. 
• Place asparagus on top and enjoy!