Panini with ricotta, lemon and asparagus tips

Name: panini with ricotta, lemon and asparagus tips
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 1 zucchini; 2 el traditional olive oil; 100 g fresh green asparagus; 100 g Parmigiano Reggiano 32 cheese; 1 lemon cleaned up; 200 g ricotta; 4 panini pack 2 pieces; 130 g chilled sun dried tomatoes

Italian panini with ricotta, lemon and asparagus tips

Ingredients

Kitchen Stuff

1 paninigrill

Directions

Preheat the panini grill. Meanwhile, cut the courgette lengthwise into 8 long slices and brush with the oil.
Halve the asparagus tips. Grill the zucchini and asparagus tips in parts for 2 minutes under the panini grill.
Grate the cheese. Grate the yellow skin of the lemon. Mix the cheese and grate through the ricotta and season with pepper.
Cut open the paninis in length. Divide the ricotta over all halves.
Cover with zucchini, asparagus tips and sundried tomatoes. Cover with the upper halves.
Heat the panini grill again and place the paninis underneath. Push well and grill the paninis for 5 minutes. Serve immediately.

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Nutrition

620Calories

Sodium0% DV1.165mg

Fat35% DV23g

Protein54% DV27g

Carbs24% DV73g

Fiber24% DV6g

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