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Shaved Asparagus with Creamy Almond Ricotta

On Sundays in the springtime, my favorite place to be is my local Farmer’s Market. Beautiful bunches of asparagus lined the stalls this month with bright green spears and firm,compact stems – that’s absolute perfection in my world. What better way to showcase asparagus then simply raw with bright lemon dressing, dollops of my favorite plant-based ricotta cheese and drizzle of extra-virgin olive oil. You could serve over gluten-free toast or as a “pizza salad” topping or add quinoa to make it a bowl, this is delicious and easy…perfect for this time of year.

Shaved Asparagus Salad with Creamy Almond Ricotta

Serves 3-4

Zest & juice of 1 lemon (approx. 2 T. juice)
2 tsp. apple cider vinegar
¼ cup extra virgin olive oil
½ tsp. Dijon mustard
1 medium shallot, finely minced
1 clove garlic, crushed
pinch sea salt
fresh cracked black pepper
¼ cup pistachios, pine nuts, or almonds (your choice)
1 pound fresh organic asparagus, with ends trimmed
1/2 cup Kite Hill Almond Ricotta
additional extra virgin olive oil for drizzling


Add all ingredients for the dressing to a blender and blend until emulsified. Pour into the bottom of a medium mixing bowl and set aside.

Toast nut of your choice in a medium sauté pan over medium heat. Give them a few good stirs, until fragrant, about 3-5 minutes. Remove from pan and set aside to cool.

Thinly slice the asparagus lengthwise using a mandolin (on the first setting) or a vegetable peeler. Place the thin ribbons into the mixing bowl with the dressing. Allow the asparagus to marinate in the dressing for 10-15 minutes.

When ready to plate, lay the marinated asparagus into delicate “nests” and top each nest with a generous dollop of Kite Hill Ricotta (if you aren’t dairy free, you can use whole milk ricotta), sprinkle with toasted pistachio and finish with a drizzle of high quality olive oil and additional sea salt and cracked pepper.

*This recipe is also great on top of gluten free toast or served as a salad pizza topping



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