Asparagus & Arugula on Lemony Ricotta
Asparagus & Arugula on Lemony Ricotta
Ingredients
For the Lemony Ricotta
- 1 1/2 cups whole milk ricotta cheese
- 1/2 lemon, juiced
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon freshly ground black pepper, or to taste
For the Lemon Vinaigrette
- 1/2 lemon, juiced
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon freshly ground black pepper, or to taste
For the Salad
- 1 pound asparagus spears, woody ends trimmed, some shaved into ribbons, a few left whole
- 5 ounces arugula
- 1/4 cup hazelnuts, chopped, toasted
- 1/4 cup Parmesan cheese, shaved
- as needed extra virgin olive oil, for drizzling
- as needed freshly ground black pepper, for garnish
Instructions
- 1
Prepare the Lemon Vinaigrette: In a small bowl, combine the juice from 1/2 lemon, 3 tablespoons of extra virgin olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. Whisk with a fork until well combined and emulsified. Set aside.
⏱️ 3 min
- 2
Prepare the Lemony Ricotta: In a separate medium bowl, add the whole milk ricotta cheese. Squeeze the juice from the remaining 1/2 lemon over the ricotta. Add 1 tablespoon of extra virgin olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. Mix with a spatula or spoon until all ingredients are well combined and the ricotta is smooth and creamy. Taste and adjust seasoning if necessary.
⏱️ 5 min
- 3
Prepare the Asparagus: Using a vegetable peeler, shave about two-thirds of the trimmed asparagus spears into thin ribbons. Leave the remaining one-third of the asparagus spears whole (these will be the 'tips').
⏱️ 4 min
- 4
Assemble the Salad: In a large mixing bowl, add the arugula, shaved asparagus ribbons, and whole asparagus tips. Pour the prepared lemon vinaigrette over the vegetables. Gently toss by hand until all the greens and asparagus are evenly coated with the dressing.
⏱️ 3 min
- 5
Add Toppings: To the large mixing bowl with the dressed salad, add the chopped, toasted hazelnuts and the shaved Parmesan cheese. Toss again gently to combine all the ingredients.
⏱️ 2 min
- 6
Serve: Spread the prepared lemony ricotta mixture evenly onto a large serving plate or individual plates, creating a bed. Carefully spoon the asparagus and arugula salad mixture over the ricotta bed. Drizzle additional extra virgin olive oil over the assembled salad and finish with a generous grinding of fresh black pepper before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Asparagus & Arugula on Lemony Ricotta
For the Lemony Ricotta
- 1 1/2 cups whole milk ricotta cheese
- 1/2 lemon, juiced
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon freshly ground black pepper, or to taste
For the Lemon Vinaigrette
- 1/2 lemon, juiced
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon freshly ground black pepper, or to taste
For the Salad
- 1 pound asparagus spears, woody ends trimmed, some shaved into ribbons, a few left whole
- 5 ounces arugula
- 1/4 cup hazelnuts, chopped, toasted
- 1/4 cup Parmesan cheese, shaved
- as needed extra virgin olive oil, for drizzling
- as needed freshly ground black pepper, for garnish
Instructions
- 1
Prepare the Lemon Vinaigrette: In a small bowl, combine the juice from 1/2 lemon, 3 tablespoons of extra virgin olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. Whisk with a fork until well combined and emulsified. Set aside.
⏱️ 3 min - 2
Prepare the Lemony Ricotta: In a separate medium bowl, add the whole milk ricotta cheese. Squeeze the juice from the remaining 1/2 lemon over the ricotta. Add 1 tablespoon of extra virgin olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. Mix with a spatula or spoon until all ingredients are well combined and the ricotta is smooth and creamy. Taste and adjust seasoning if necessary.
⏱️ 5 min - 3
Prepare the Asparagus: Using a vegetable peeler, shave about two-thirds of the trimmed asparagus spears into thin ribbons. Leave the remaining one-third of the asparagus spears whole (these will be the 'tips').
⏱️ 4 min - 4
Assemble the Salad: In a large mixing bowl, add the arugula, shaved asparagus ribbons, and whole asparagus tips. Pour the prepared lemon vinaigrette over the vegetables. Gently toss by hand until all the greens and asparagus are evenly coated with the dressing.
⏱️ 3 min - 5
Add Toppings: To the large mixing bowl with the dressed salad, add the chopped, toasted hazelnuts and the shaved Parmesan cheese. Toss again gently to combine all the ingredients.
⏱️ 2 min - 6
Serve: Spread the prepared lemony ricotta mixture evenly onto a large serving plate or individual plates, creating a bed. Carefully spoon the asparagus and arugula salad mixture over the ricotta bed. Drizzle additional extra virgin olive oil over the assembled salad and finish with a generous grinding of fresh black pepper before serving.
⏱️ 3 min