Roasted Asparagus with Lemon Ricotta and Almond Date Crunch
A vibrant dish featuring roasted asparagus topped with creamy lemon ricotta and a delightful almond-date crunch, perfect for gatherings.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs thin asparagus, cut into 2-inch pieces
- 1 cup sugar snap peas, cut in half
- Olive oil for drizzling over asparagus
- Salt to taste
- Freshly ground black pepper to taste
- ½ cup chopped dates
- 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. Roast 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 along 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
Keep it simple by measuring ingredients ahead of time to streamline the cooking process. Experiment with different nuts for varied textures.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 10g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 20mg