Golden Cassava Cakes with Citrus Ricotta, Sautéed Asparagus and Almond Crumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Bring a large pot of water to a boil and add 1 teaspoon of salt. Cook the cassava for 18 to 22 minutes, until very tender. Drain, remove any tough inner fiber, and mash in a large bowl until you have a thick puree.

2. 2

   While the cassava cooks, combine the ricotta, lemon zest, 2 tablespoons lemon juice, 1 grated garlic clove, 1 tablespoon chives, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Chill until needed.

3. 3

   Add the grated Parmesan, egg, cornstarch, 2 tablespoons chives, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the cassava puree. Mix well until a shapeable dough forms. Divide into 8 portions and shape into thick cakes.

4. 4

   Place the cakes on a lined or lightly oiled tray, brush or drizzle them with 1 tablespoon olive oil, and bake at 220 °C / 425 °F for 15 minutes. Carefully flip them and bake 8 to 10 minutes more, until golden around the edges.

5. 5

   While they bake, heat a medium skillet over medium heat. Add the sliced almonds and toast for 2 to 3 minutes, stirring often. Add the parsley, sweet paprika, and a pinch of salt, stir for 30 seconds, and remove from the heat to make crisp crumbs.

6. 6

   In the same skillet, add 2 tablespoons olive oil and sauté the asparagus with the remaining chopped garlic clove, 1/4 teaspoon salt, and a pinch of black pepper for 4 to 5 minutes, until tender but still bright green and slightly firm.

7. 7

   Serve 2 cakes per plate with a generous spoonful of citrus ricotta, the sautéed asparagus on top or alongside, and finish with the toasted almond crumbs.