1. Combine shallot, lemon juice, vinegar and salt and let sit for 15 minutes for flavors to develop.
  2. Whisk in olive oil. Drizzle on salad when done.
  3. Cut peeled asparagus in thirds on the bias.
  4. Saute in canola oil over high heat until just cooked but still crunchy. You will have to taste…it could take 2-5 minutes depending on the size of your asparagus and the strength of your stove.
  5. Once asparagus is done, season with Just Cook Foods Ancho Chicken Rub and remove from the heat. It will continue to cook as it cools.
  6. Spoon 2 TBS of ricotta onto the center of each plate and spread it out a bit. (it is your “base”.)
  7. Sprinkle the asparagus around. Add mandarin segments and then drizzle with the vinaigrette.


  • 2 bunches of asparagus, bottom third broken off stalks peeled
  • 2TBS canola oil
  • 1TBS Just Cook Foods Ancho Chicken Rub
  • 3 medium mandarin oranges - peeled and separated
  • 1/2 cup, Bellwether Farms ricotta
  • 1/2 cup lemon vinaigrette (recipe follows)
  • 1TBS shallot, minced
  • 2TBS fresh lemon juice
  • 2TBS good quality champagne vinegar (I love Katz’)
  • 1/4 cup extra virgin olive oil
  • salt to taste

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