435637 Mon Aug 27 18:55:36 -0700 2007 0 31 Home Cooking 0 2887757 with delta asparagus and meyer lemon. 16 ounces ricotta 1 cup all purpose flour 2 eggs 3 tablespoons olive oil 1 bunch medium asparagus, woody stems removed 4 tablespoons butter (olive oil may be substituted) Zest of a Meyer lemon 1/4 cup of chicken stock (vegetable stock or water may be substituted) 1/4 cup of grated Parmesan Reggiano Place the ricotta into the bowl of a food processor and add the flour, eggs, olive oil, salt and a little pepper, blend into a smooth paste. Place a saucepan full of water onto the stove and bring to a boil, add the olive oil and season with salt and pepper. Form the gnocchi into little footballs by using two spoons and clipping the dough between them. Place the gnocchi into the boiling water one at a time and poach for about one minute or until firm to touch. Remove from the water, drizzle with scant olive oil and allow to cool. Keep the water on the stove at a low simmer. Thinly slice the asparagus. Place the butter into a sauté pan and add the asparagus, sweat for about four minutes or until tender, add the zest and the chicken stock, season to taste with salt and pepper. Reheat the gnocchi by placing back into the boiling water, strain and add to the asparagus mixture. Place into a bowl and top with the Parmesan. naomi from san francisco's jardiniere was kind enough to provide me with this recipe. Mon Aug 27 18:55:36 -0700 2007 10627 steve h.