Asparagus and Ricotta Bruschetta
- 1 pound thick asparagus
- 1 cup ricotta
- Zest from 1 lemon
- 1 tablespoon lemon juice
- 1 heaping tablespoon chopped fresh parsley
- 1/8 teaspoon salt
- Pinch freshly ground black pepper
- 8 1/2-inch thick slices good crusty bread cut from a sourdough or country loaf
- 2 tablespoons Olive Oil Marketplace Walnut Oil - Purchase Here
- Olive Oil Marketplace Walnut Oil - Purchase Here
- Flaky sea salt
- Freshly ground black pepper
- Lemon wedges
Peel the asparagus:
- Cut off about 1 inch of the bottom end of each asparagus spear. Lay the spears on a flat surface and hold the tip. Use a vegetable peeler to peel off the skin from the bottom half of each asparagus spear to expose the lighter green part of the stems under the peel.
Cook the asparagus:
- In a deep skillet, bring 1 inch of salted water to a boil. Add the asparagus, and cook at a rapid simmer for 2 to 3 minutes, or until the stalks are tender when pierced with the tip of a knife. With a slotted spoon, remove to a flat tray and blot dry with a paper towel.
- Cut the spears into 1 1/4-inch long pieces.
- Mix the ricotta and lemon:
- In a small bowl, stir together the ricotta, lemon zest, lemon juice, parsley, salt, and pepper.
Make the toast:
- Set an oven shelf close to the broiler, and turn on the broiler. Place the bread slices in a single layer on a baking sheet. Toast for about 1 minute on each side, or until browned and crisp on top, but still slightly chewy in the center.
- Stay near the oven and watch carefully to keep the bread from burning. The exact time depends on the distance from the broiler and the heat of your particular broiler.
- Remove the toasts from the oven and brush each slice with Walnut Oil.
Assemble the bruschetta:
- Spread 1 to 2 tablespoons of ricotta on each slice of bread. Top it with the asparagus. Drizzle with more Walnut Oil, flaky sea salt and pepper. Serve with lemon wedges.
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