Crispy rice cakes with lemon ricotta cream, sautéed asparagus, and toasted hazelnut

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper and lightly brush it with some of the olive oil.

2. 2

   In a bowl, combine the chilled cooked rice with the egg, grated Parmesan, 1 g salt, a pinch of black pepper, and half of the chopped chives. Mix well so the rice becomes lightly compact and cohesive.

3. 3

   Divide the mixture into 8 portions and shape small cakes about 1 cm thick on the tray. Press them firmly with your hands or a spoon so they hold together.

4. 4

   Brush or drizzle the rice cakes with 15 ml / 1 tbsp olive oil and bake for 16 to 18 minutes at 220 °C / 425 °F, flipping halfway through, until golden and crisp around the edges.

5. 5

   Meanwhile, make the cream: in a small bowl mix the ricotta with the lemon zest, 15 ml / 1 tbsp lemon juice, garlic, 1 g salt, and a little black pepper. Stir until smooth and creamy.

6. 6

   Heat a skillet over medium-high heat with the remaining 15 ml / 1 tbsp olive oil. Add the asparagus, 2 g salt, and sauté for 3 to 4 minutes until tender but still bright green. Remove from the heat.

7. 7

   To assemble, spoon some lemon ricotta cream onto each warm rice cake, top with the sautéed asparagus, and finish with the toasted hazelnuts and the remaining chives.

8. 8

   Serve immediately to enjoy the contrast between the crisp base, the fresh lemon cream, and the savory green asparagus topping.