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 Asparagus, Ricotta cheese, Walnuts 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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 asparagus 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.
