Ricotta Custard with Lemony Shaved Asparagus

 

12 ounces (340 g) ricotta

1 large egg plus 1 yolk

1⁄4 C. plus 2 T. (88 ml) heavy cream

2 T. grated Parmigiano Reggiano

1 T. grated pecorino

1 T. grated lemon zest

2 tsp. chopped marjoram, plus more for garnish

2 T. (30 ml) extra-virgin olive oil, plus more for the ramekins

Kosher salt and freshly ground black pepper

6 ounces (170 g) asparagus, trimmed

2 tsp. (10 ml) lemon juice

 

Position a rack in the center of the oven and heat the oven to 350°F (180°C). Put the ricotta, egg, yolk, heavy cream, Parmigiano, pecorino, 2 tsp. of the lemon zest, marjoram, 1 T. of the oil, and 1 tsp. salt in a large bowl. Whisk the ingredients until smooth and thoroughly combined. Oil five 4-ounce ramekins. Fill the ramekins about two-thirds of the way with the ricotta mixture. Put the ramekins in a 9 x 13-inch baking dish. Add enough warm water to come halfway up the sides. Bake in the oven until the mixture has puffed and is lightly golden brown, 35 to 40 minutes. Meanwhile, remove the tips from the asparagus and set them aside in a large bowl. With a vegetable peeler shave the asparagus, discarding the first shavings. Add the shavings to the bowl with the tips. Mix in the remaining 1 tsp. of lemon zest, the lemon juice, 1/4 tsp. of salt, and a few grinds of pepper. Add the remaining 1 T. of oil and toss well to combine. To serve, invert the ricotta custards onto five small appetizer plates. Top each with the shaved asparagus and some marjoram and serve.