Tuesday Tastings :: Asparagus & Ricotta

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Morning lovelies! As promised, I’m sharing the recipe for these totally awesome asparagus + fresh ricotta crostini that I whipped up when guests arrived for brunch on Easter. I’m kind of obsessed with these and have a feeling I’ll be making them for dinner parties all spring…the flavors and colors are so light, but the fresh, creamy ricotta makes them indulgent, too. And let’s be honest: you’ve got to use fresh ricotta here. My grocery store sells it from a local farm, but if your’s doesn’t, it’s super easy to make yourself. (see that cream in the recipe? that’s why it’s so good.) I toasted squares of super thin sourdough bread, mixed lemon zest into the ricotta, and sautéed asparagus with olive oil, salt, black pepper & lemon juice. Layered together and topped with a sprinkle of sea salt, it’s a bite of pure springtime. What crostini toppings are your favorites? I’m still loving this pea + mint version… and these with peach + prosciutto are insane. Keep reading for the asparagus + ricotta recipe!

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Asparagus + Fresh Ricotta Crostini

*yield: 16 crostini

Ingredients:

• 4 thin slices sourdough bread, quartered (or 16 slices “cocktail bread”)
• extra-virgin olive oil
• 1 cup fresh ricotta
• zest of 1 lemon
• bunch of asparagus, ends trimmed
• salt and pepper, to taste
• juice of 1 lemon
• Maldon, or other high-quality sea salt

1. Preheat oven to 400 degrees. Place the bread on a foil-lined baking sheet, brush with a bit of olive oil, and bake until toasted on one side (about 5 minutes.) Flip and toast a couple minutes on the other side.
2. Meanwhile, mix ricotta and lemon zest together. Set aside.
3. Cut asparagus into 2-inch lengths. Heat olive oil in a medium pan, then sauté asparagus over high heat until crisp-tender, about 3 minutes. Sprinkle with salt & pepper, then stir in lemon juice.
4. Assemble the crostini: On each toasted slice of bread, place 1 tablespoon ricotta, then top with 3 asparagus spears. Sprinkle with a touch of sea salt and serve immediately.

*images by Camille Styles; recipe adapted from Food & Wine.