Baked Ricotta w/ Asparagus & Thyme

A Nigel Slater recipe. So simple, fresh and herbal. Light in texture and profoundly tasty. I particularly enjoy this for brunch with a little green salad on the side.

200g asparagus

500g ricotta

2 eggs

95g parmesan

1 tablespoon thyme

pinch salt

freshly ground pepper

Method:

Preheat the oven to 400°F and put a pan of salted boiling water on to boil. Remove the woody end of the asparagus and slice diagonally about the length of a corkscrew. Blanch the asparagus in boiling water 2–3 minutes until just tender, then drain and set aside. ‍Whisk 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. Butter a 2 quart casserole 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.