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.