Asparagus Tartine With Ricotta And Mint Recipe
- Kosher salt
- 8 to 12 stalks asparagus, woody ends trimmed
- 4 slices toasted hearty bread
- Extra-virgin olive oil for drizzling
- 1/2 cup store-bought or
- ricotta cheese
- Freshly ground black pepper
- Roughly torn fresh mint leaves
- 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 roughly chop into disks or batons.
- Drizzle toast with olive oil. Spread evenly with ricotta cheese and season with pepper. Top with chopped asparagus and torn mint leaves. Drizzle with more olive oil and serve immediately.
kosher salt, stalks asparagus, bread, extravirgin olive oil for drizzling, storebought, ricotta cheese, freshly ground black pepper, mint leaves
Taken from www.seriouseats.com/recipes/2015/05/asparagus-tartine-ricotta-mint-recipe.html (may not work)