Asparagus Arugula Salad with Ricotta and Goat Cheese


2 pounds asparagus, trimmed and cut into 2-inch long pieces (I had 4 cups cooked)

5 tablespoons olive oil

1 red onion, chopped

Juice of half a lemon

1/2 teaspoon salt

2 bunches arugula (7 ounces after chopping off the stems)

1/2 cup toasted chopped almonds

4 ounces goat cheese

1 cup part-skim ricotta cheese


Heat oven to 400˚F. Place asparagus on a large cookie sheet and drizzle with 1 tablespoon olive oil. Roast at 400˚F for 8 minutes or until tender.

Meanwhile, heat 1 tablespoon olive oil over medium heat in a medium nonstick skillet. Sauté onions for 5 to 7 minutes or until tender.

Mix remaining 3 tablespoons olive oil, lemon juice, and 1/4 teaspoon salt in a small bowl until well blended. Place arugula, roasted asparagus, cooked red onions, almonds, and dressing in a large bowl and toss until well mixed.

To serve, mix goat cheese, ricotta cheese, and 1/4 teaspoon salt in a small bowl until smooth. Spread ricotta cheese mixture evenly onto six plates. Top evenly with salad, making sure part of the ricotta mixture is still showing. Makes 6 servings.