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Asparagus and Ricotta Bruschetta
Asparagus and Ricotta Bruschetta
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Prep Time:
20 minutes
Cook Time:
3 minutes
Total Time:
23 minutes
Elevate your spring menu with zesty lemon ricotta spread on crispy bread and topped with fresh asparagus - the ultimate bruschetta twist!
Ingredients:
  • 1 pound thick asparagus
  • 1 cup whole milk 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
  • For garnish:
  • Olive oil
  • Flaky sea salt
  • Freshly ground black pepper
  • Lemon wedges
Instructions:
  • Prepare the asparagus: Trim 1 inch off the bottom of each spear. Lay flat, hold the tip, and peel the bottom half to reveal the lighter green stems underneath.
  • To cook the asparagus, boil salted water in a deep skillet. Add the asparagus and simmer quickly for 2 to 3 minutes until the stalks are tender. Transfer to a flat tray, pat dry with a paper towel, and cut into 1 1/4-inch pieces.
  • Combine the ricotta and lemon: Stir ricotta, lemon zest, lemon juice, parsley, salt, and pepper in a small bowl until evenly mixed.
  • Prepare the toast: Adjust the oven shelf close to the broiler and preheat. Arrange bread slices in a single layer on a baking sheet. Toast each side for about 1 minute until golden and crispy on top while maintaining a slightly chewy center. Monitor closely to prevent burning depending on broiler distance and intensity. Once done, brush each slice with olive oil.
  • Prepare the bruschetta by generously layering each slice of bread with 1 to 2 tablespoons of creamy ricotta. Add the flavorful asparagus on top, then enrich it with a drizzle of olive oil, a sprinkle of flaky sea salt, and a touch of pepper. Serve with zesty lemon wedges for a burst of freshness.

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