Asparagus & Ricotta Sandwich with Arugula, Almond & Fennel Salad

Asparagus & Ricotta Sandwich

with Arugula, Almond & Fennel Salad

Group Created with Sketch. 30 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

Let’s make sandwiches for dinner! We’ve got the perfect filling—light, yet hearty—for toasty ciabatta rolls. Because spring vegetables and silky ricotta pair so effortlessly, we’re featuring them here: warm, sautéed asparagus and fennel are completed by a savory, tangy spread of ricotta, Parmesan, Kalamata olives and lemon zest. We love this array of classic, complementary flavors—and all the crunchy textures, too.

Get Cooking
fresh
ingredients
Asparagus & Ricotta Sandwich with Arugula, Almond & Fennel Salad
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Preheat the oven to 425ºF. Halve the rolls. Peel the garlic. Mince 1 clove; leave the other whole. Cut off and discard the fennel stems; halve, core and thinly slice the bulb. Snap off and discard the woody stem ends of the asparagus; slice the asparagus into ¼-inch pieces. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Using the flat side of your knife, smash the olives; remove and discard the pits. Roughly chop the olives.

Make the ricotta mixture & vinaigrette:
2 Make the ricotta mixture & vinaigrette:

In a medium bowl, combine the ricotta cheese, Parmesan cheese, lemon zest and olives; stir to thoroughly combine. Season with salt and pepper to taste and set aside. In a small bowl, combine the mustard and the juice of all 4 lemon wedges; season with salt and pepper. Slowly whisk in 2½ tablespoons of olive oil until thoroughly combined. Set aside.

Cook the asparagus & fennel:
3 Cook the asparagus & fennel:

In a medium pan, heat 2 teaspoons of olive oil on medium until hot. Add the minced garlic; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the asparagus and half the fennel; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat; stir in 1 tablespoon of the vinaigrette. Set aside.

Toast the rolls:
4 Toast the rolls:

Place the rolls on a sheet pan, cut sides up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 6 minutes, or until lightly browned around the edges and crispy. When cool enough to handle, rub the cut sides with the whole garlic clove. Discard the garlic clove. Transfer the rolls to a clean, dry work surface.

Assemble the sandwiches:
5 Assemble the sandwiches:

Spread the bottom of each toasted roll with half the ricotta mixture. Divide the cooked asparagus and fennel between the roll bottoms. Top with a few arugula leaves (reserving the rest for the salad) and the top of the roll.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

In a large bowl, combine the almonds, raw fennel, remaining arugula and enough of the remaining vinaigrette to coat the salad (you may have extra vinaigrette); toss to thoroughly combine. Season with salt and pepper to taste. Slice each sandwich in half diagonally. Divide the salad and sliced sandwiches between 2 plates. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Preheat the oven to 425ºF. Halve the rolls. Peel the garlic. Mince 1 clove; leave the other whole. Cut off and discard the fennel stems; halve, core and thinly slice the bulb. Snap off and discard the woody stem ends of the asparagus; slice the asparagus into ¼-inch pieces. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Using the flat side of your knife, smash the olives; remove and discard the pits. Roughly chop the olives.

2 Make the ricotta mixture & vinaigrette:

In a medium bowl, combine the ricotta cheese, Parmesan cheese, lemon zest and olives; stir to thoroughly combine. Season with salt and pepper to taste and set aside. In a small bowl, combine the mustard and the juice of all 4 lemon wedges; season with salt and pepper. Slowly whisk in 2½ tablespoons of olive oil until thoroughly combined. Set aside.

Cook the asparagus & fennel:
3 Cook the asparagus & fennel:

In a medium pan, heat 2 teaspoons of olive oil on medium until hot. Add the minced garlic; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the asparagus and half the fennel; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat; stir in 1 tablespoon of the vinaigrette. Set aside.

4 Toast the rolls:

Place the rolls on a sheet pan, cut sides up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 6 minutes, or until lightly browned around the edges and crispy. When cool enough to handle, rub the cut sides with the whole garlic clove. Discard the garlic clove. Transfer the rolls to a clean, dry work surface.

Toast the rolls:
Assemble the sandwiches:
5 Assemble the sandwiches:

Spread the bottom of each toasted roll with half the ricotta mixture. Divide the cooked asparagus and fennel between the roll bottoms. Top with a few arugula leaves (reserving the rest for the salad) and the top of the roll.

6 Make the salad & plate your dish:

In a large bowl, combine the almonds, raw fennel, remaining arugula and enough of the remaining vinaigrette to coat the salad (you may have extra vinaigrette); toss to thoroughly combine. Season with salt and pepper to taste. Slice each sandwich in half diagonally. Divide the salad and sliced sandwiches between 2 plates. Enjoy!

Make the salad & plate your dish: