I picked up a bunch of asparagus and a spaghetti squash at the farmers’ market over the weekend, which is an excellent reflection of the season right now. The last traces of winter have given way to spring.
I decided to come up with a light supper dish that uses both of these ingredients.
I roasted the squash and the asparagus and combined them with ricotta and pine nuts for richness. I used lemon and thyme to add brightness and acidity, resulting in a fresh, tasty dish that hints at spring while still anchored in a favorite winter staple.
This was my first asparagus of the season, and what a welcome treat it was. It roasted up quick and sweet when I added it to the spaghetti squash during the last few minutes.
While I used pine nuts in this recipe, feel free to use roughly chopped almonds. Pine nuts are expensive; almonds will do just as well and are a little more accessible.
The thyme really works here, but you can substitute another robust fresh herb such as rosemary. You could even do basil, although I would increase the amount by a teaspoon or two.
Serve this with a few slices of toasted crusty bread and a crisp white wine for a light supper.
Dana Velden is a writer for TheKitchn.com, a national blog on food and home cooking.
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