Asparagus with Herbed Ricotta and Pine Nuts
24 fresh asparagus spears, blanched or steamed till tender
2 tablespoons butter
1/2 cup pine nuts
1/4 cup diced onion
3/4 cup ricotta cheese
1/4 cup sour cream
2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
2 teaspoon tarragon
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon black pepper
1/4 teaspoon salt
# Melt butter in pan; add onion and pine nuts and sauté until the onion softens and the nuts brown slightly.
# Meanwhile, beat ricotta with remaining ingredients; then add to onion and nut mixture and heat gently until warmed through, but do not boil.
# Arrange hot asparagus on serving platter and drizzle sauce over the top.