Description
A delightful combination of roasted asparagus, creamy ricotta, and a crunchy almond-date topping that elevates simple weeknight meals.
Ingredients
- 2 lbs thin asparagus, cut into 2-inch pieces
- 1 cup sugar snap peas, cut in half
- Olive oil for drizzling over asparagus
- Salt and freshly ground black pepper to taste
- ½ cup chopped dates (more or less to taste)
- ¾ cup chopped arugula
- ½ cup toasted sliced almonds, roughly chopped
- Zest of 1 lemon
- 1 cup of full-fat ricotta cheese
- Juice of ½ lemon
- Shaved Parmesan for topping
Instructions
- Preheat the oven to 425 degrees.
- Place the asparagus on a roasting pan and drizzle with olive oil. Season with salt and pepper to taste, roasting until just starting to get tender, about 5 minutes for very thin asparagus.
- In a bowl, combine the chopped dates, almonds, arugula, lemon zest, and additional salt and pepper. Mix well.
- In another bowl, add the ricotta and mix in the lemon juice with salt and pepper to taste.
- Smear the ricotta on a large oblong platter. Top with the roasted asparagus, followed by the date and almond mixture, and finish with shaved Parmesan.
Notes
Ideal for potlucks or family gatherings. Can be served warm or at room temperature.
