Asparagus Ricotta Crostini
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
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