150g ricotta cheese
A handful of small asparagus spears-
(cooked, drained and cooled)
Liquid from cooking the asparagus
Dash of Tabasco sauce
Juice of half a lemon
Salt & pepper to taste
Put the ricotta cheese in a blender and add a small amount of the asparagus cooking liquid. Blend the cheese then add the Tabasco, lemon juice and asparagus and blend until smooth.
Serve with small pieces of vegetables, bread or crackers.
*When cooking asparagus reserve some of the liquid as it is full of nutrients.