Asparagus, Mint & Lemon Ricotta
Chilled Asparagus, Fresh Mint & Lemon-Infused Ricotta
Yield: 8-10 individual tartines as an appetizer
Ingredients
- 6 to 8 stalks fresh asparagus, woody ends trimmed
- 8-10 slices crusty sourdough baguette, broiled/grilled until medium-dark brown on both sides
- Quality extra-virgin olive oil for drizzling
- 1/2 cup store-bought or homemade ricotta cheese, whole milk preferably
- Zest & juice of 1 lemon, reserved separately
- Freshly ground black pepper
- Roughly torn fresh mint leaves
Instructions
- Bring a medium pot of salted water to a boil and prepare an ice bath. Add asparagus to pot and cook until tender-crisp, 1 to 1 1/2 minutes. Drain asparagus and immediately transfer to an ice bath to chill. Let cool for 1 minute. Dry carefully,
- then slice on the bias into lengths to fit onto the sourdough slices. Toss asparagus slices with lemon juice & a drizzle of olive oil. Season lightly with salt & pepper.
- In small bowl, mix lemon zest into ricotta.
- Drizzle toast with olive oil. Spread ricotta mixture evenly onto toasts and season with black pepper. Top with sliced, marinated asparagus and torn mint leaves. Drizzle liberally with more olive oil.
Serve
- Serve immediately with a glass of chilled Eleven Viognier!