2 servings

1-2 medium zucchinis
½ tbsp ghee or olive oil
12 asparagus
4 tbsp ricotta
½ tsp sea salt
pepper to taste

Wash and dry the zucchini. Cut 8 thin slices with the help of a mandolin or a cheese slicer or with a knife. Do not use the center, the part with the seeds, to avoid excess of water.

Heat ½ tablespoon of ghee in a large skillet, add the zucchini slices. Cook until golden. Set aside.

Boil the asparagus in water for 8 minutes or to your liking. Then place them in a bowl with ice water to preserve the color. 

To assemble the bundles, place 2 slices on a cutting board and add 3 asparagus and top with 1 tablespoon of ricotta.  Then roll. Repeat the same with the other 3 bundles.

You can eat like this or heat in a preheated oven at 350º F for about 10 minutes.

Per serving (2 bundles) 130 gr app

Cal: 91.2     P: 6.5 F: 5 Cb: 6.7