For when you just need something bright and refreshing. Delicate roasted asparagus served with fresh arugula tossed in a lemon thyme dressing over a smear of whipped ricotta finished with a drizzle of dressing and a sprinkle of lemon breadcrumbs. So darn delicious!

INGREDIENTS – serves 2

1/2 bundle asparagus

1/4c breadcrumbs
1/2 lemon, zest

1/2 lemon, juice
1/8t thyme
3T olive oil

3-4c arugula or whatever greens you prefer

1/2c ricotta, whipped in a small food processor or hand blender

INSTRUCTIONS

Preheat oven to 375°F.

Place trimmed asparagus on a baking sheet. Sprinkle with a little salt and pepper then give it a drizzle of olive oil and toss it all to coat. Roast for 8-10 minutes. Allow to cool for 5-10 minutes so they don’t wilt the greens.

On a separate baking sheet toss together breadcrumbs and lemon zest. Let it toast for about 5 minutes but keep an eye on it.

In a mason jar with a lid or in a small bowl with a whisk, combine lemon juice, thyme and olive oil with a pinch of salt and pepper. Add arugula to a medium bowl, pour about half of the dressing over then toss to coat.

To plate, add a smear of whipped ricotta to a plate. Top with a greens and asparagus then finish with some lemon breadcrumbs.

ENJOY!