Asparagus, ricotta, chermoula

Asparagus, ricotta, chermoula. Photograph: Harry Weir
Serves: 2
Course: Starter
Cooking Time: 0 hr 20 mins


  • 50g coriander
  • 20g flat parsley
  • 1 clove of garlic
  • Zest of ½ a lemon
  • ½tsp ras al hanout
  • Pinch of chilli flakes
  • Pinch of sugar
  • Pinch of salt
  • 40ml sunflower oil
  • 40ml extra virgin olive oil
  • 2 ice cubes
  • 1 bunch of asparagus, 250g
  • 100ml water
  • Drizzle of olive oil
  • Pinch of salt
  • 150g ricotta or soft goat’s cheese

1 For the chermoula, put all the ingredients into a liquidiser or food processor and pulse till just blended. This can be kept for a number of days in the fridge.

2 Trim the bottom third from the asparagus and put the stems in a frying pan with the water, olive oil and seasoning.

3 Cover the pan tightly and turn the heat on the highest setting.

4 After two minutes or so, you will hear a sizzle in the pan. This means the water has evaporated and the asparagus will be cooked.

5 Serve the asparagus with the ricotta and a tablespoon of the chermoula.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford