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Asparagus & Ricotta Sandwich

with Arugula, Almond & Fennel Salad

Asparagus & Ricotta Sandwich with Arugula, Almond & Fennel Salad
Cook Time
25-35mins
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 700 calories

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.

Asparagus & Ricotta Sandwich with Arugula, Almond & Fennel Salad ingredients
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

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: