Spring Asparagus and Ricotta Salad
Tender asparagus spears paired with creamy ricotta, toasted walnuts, and a light balsamic glaze for a sophisticated springtime dish. This italian-inspired salads ready in about 25 minutes pairs crumbled Ricotta cheese, toasted and chopped Walnuts, Mixed greens into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 310 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 bunch, trimmed and cut into 2-inch pieces Asparagus
- 1/2 cup, crumbled Ricotta cheese
- 1/4 cup, toasted and chopped Walnuts
- 4 cups Mixed greens
- 2 tbsp Balsamic vinegar
- 1 tbsp Honey
- 1 tbsp Extra virgin olive oil
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: Preheat a large skillet over medium-high heat. Add 1 tbsp extra virgin olive oil and 1/4 tsp salt. Add 1 bunch asparagus (trimmed and cut into 2-inch pieces) and sauté for 4-5 minutes until tender-crisp, stirring occasionally.
- Step 2: In a small saucepan, combine 2 tbsp balsamic vinegar, 1 tbsp honey, and 1 tbsp extra virgin olive oil. Bring to a simmer over medium heat, reducing until the sauce thickens to a glaze consistency (about 5 minutes). Set aside.
- Step 3: In a large bowl, combine 4 cups mixed greens, 1/2 cup crumbled ricotta, and 1/4 cup toasted walnuts.
- Step 4: Add the sautéed asparagus to the bowl and gently toss to combine. Drizzle the balsamic glaze over the salad, then toss again to coat evenly.
- Step 5: Season with 1/8 tsp black pepper and adjust salt if needed. Serve immediately while the asparagus is still warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spring Asparagus and Ricotta Salad take to make?
Total time is about 25 minutes (20 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spring Asparagus and Ricotta Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep crumbled ricotta cheese from drying out.
Can I substitute ingredients in Spring Asparagus and Ricotta Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spring Asparagus and Ricotta Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spring Asparagus and Ricotta Salad?
Italian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★★☆☆
Okay for a quick meal. I've had better salads dishes though.
