Spring Asparagus & Ricotta with Honey Dressing

Spring Asparagus & Ricotta

Serves 2 - 4

I could eat this dish every night from the beginning of Spring until Summer starts. Choose the thickest asparagus you can find and please, please don’t make this in the middle of winter when asparagus isn’t in season. This dish is reserved for in-season asparagus. :)

Ingredients

• 1 bunch of asparagus, trimmed

• Salt, for boiling water

• 1 cup ricotta cheese

• 1 tablespoon chopped fresh chives

• 1 tablespoon finely diced red onion

• 1 teaspoon chopped fresh thyme

• Salt and pepper to taste

Honey Dressing

• 1 tablespoons honey

• 1 tablespoons white wine vinegar

• 3 tablespoons olive oil

• Pinch of salt

• Freshly ground black pepper, to taste

Directions

1. Bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until bright green and tender-crisp. Drain.

2. In a small bowl, whisk together the honey, white wine vinegar, olive oil, pinch of salt, and pepper until well combined.

3. Assemble the Dish: Spread a generous layer of the ricotta on a serving platter. Arrange the warm blanched asparagus on top of the ricotta. Drizzle the honey dressing over the asparagus. Garnish with the chopped chives, thyme and diced red onion. Serve immediately as a light appetizer or side dish. It would also be great served with rustic bread.