Asparagus Ricotta Crostini

Friday evening, I cooked dinner for a few gentlemen.
I decided on a healthy main course of salmon, rice, and vegetables along with asparagus, ricotta crostini for an appetizer.
An elegant look made quick in the kitchen for any simple or dressy dinner party.

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


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.
Meanwhile, mix ricotta and lemon zest together. Set aside.
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.
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.

Original recipe found here