Asparagus Bruschetta

• 18 stalks thin asparagus, about 1 large bunch
• 1 teaspoon olive oil
• 1/8 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 3/4 cup extra smooth ricotta cheese or 4 1/2 ounces log creamy goat cheese
• 3 tablespoons finely chopped mint or 3 tablespoons chives
• 18 toasted baguette, slices 1/2 inch thick
• 3 tablespoons finely grated lemons, zest of

1. Steam asparagus for 3 minutes, immediately plunge into icewater.
2. When cool, drain well, pat dry with paper towels.
3. Cut asparagus in half diagonally.
4. Place in a medium size bowl.
5. Drizzle with oil, then sprinkle with salt and pepper.
6. Mix well.
7. In a small bowl, stir cheese with herbs.
8. Spread over baguette slices.
9. Top each with asparagus spears.
10. Garnish with lemon zest.

thin, olive oil, salt, fresh ground pepper, extra smooth ricotta cheese, mint, baguette, lemons

Taken from www.food.com/recipe/asparagus-bruschetta-64336 (may not work)