Asparagus with Citrus, Whipped Ricotta and Cream Cheese

Asparagus with Citrus, Whipped Ricotta and Cream Cheese

This was the side dish for our dinner Saturday night. So much flavor.

1 bunch asparagus

1 orange ( for dressing) plus 1 more orange segmented

1 lemon

Salt and pepper to taste

1 tablespoon white wine vinegar

1 tablespoon lemon juice

1/4 cup to 1/2 cup extra virgin olive oil

1 & 1/2 cups fresh ricotta cheese

1/4 cup Philadelphia Cream Cheese

1/4 cup chopped herbs ( mint, chives and parsley)

1/2 cup chopped red onion

1. Prep your asparagus by snapping off the tough ends and peeling away any thorny bits. Rinse quickly under cold running water.

2. Bring a wide pot of water to a boil, season with salt and drop in the asparagus. Blanch just until tender and then shock in a large bowl of ice water. Remove the asparagus and pat very dry with paper towels. Set aside.

3. Make a dressing by zesting both the orange and the lemon, adding the lemon juice, a pinch of salt and pepper, the white wine vinegar and olive oil. Emulsify the dressing. Pour over the asparagus and allow it to marinate.

In a bowl, add the ricotta, and the cream cheese and the herbs and mix will so that it looks airy and fluffy.

5. To plate, spoon some of the ricotta mixture onto cold plates. Top with the asparagus, a little more of the dressing and the orange segments and the chopped onion.