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Shaved Asparagus with Ricotta and Mint

For the ricotta:
1qt. whole milk
1 cup heavy cream
Juice of 6 lemons
Zest of 1 orange
1sprig of rosemary
Salt to taste

Add all of the ingredients into a pot. Place the pot on a stove and heat on low to 175 degrees. Remove from heat and leave out for 15 minutes. Strain the contents of the pot into cheese cloth and let hang drip for up to 1 day, depending how dry you prefer the ricotta.

For the Asparagus:
1 bunch asparagus with bottom 1.5 inches removed
24 mint leaves
1 lemon
2 oz. extra virgin olive oil
Coarse sea salt and cracked pepper

Cut the asparagus thinly with a knife, mandolin or peel into strips with a peeler. Distribute among 4 plates. Squeeze the lemon through a paper towel (to keep seeds out) over the asparagus. Drizzle the olive oil and season with salt and pepper. Tear the mint leaves and distribute among the plates. Spoon the fresh ricotta onto the plates to finish.