Roasted Asparagus Salad
Serves 630 mins prep15 mins cook
This Roasted Asparagus Salad with Ricotta and Parmesan-Almond-Date Topping is a satisfying and delicious dish packed with flavors. The asparagus is roasted to perfection, combined with creamy ricotta, and topped with a mixture of almonds, dates, and arugula for a refreshing touch.
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What you need
Instructions
1: Preheat the oven to 425°F. 2: Add ice to a large bowl of water and set aside. 3: Bring a large pot of salted water to a boil. Add the asparagus and blanch for 3 minutes. 4: Remove the asparagus, drain the water and add the asparagus directly to the ice water for 1 minute. 5: Pat the asparagus dry, then add it to a large bowl. Add the oil, salt, pepper, and garlic. Toss to coat then spread it out onto a sheet pan. Place it in the oven for 13-15 minutes, until browned. 6: While the asparagus roasts, prep the rest of the dish. First, add the dates, almonds, arugula, and lemon zest to a small dish. Mix to combine then set aside. 7: Next, add the ricotta, mint, lemon juice, and a pinch of salt and pepper to a medium bowl. Mix to combine then spread it onto a plate. 8: Top the ricotta with the asparagus, Parmesan, and the topping. Drizzle with olive oil and serve.View original recipe