asparagus toast with whipped ricotta and mint

Whipped ricotta is a versatile base for many flavors and combinations. My asparagus toast with whipped ricotta and mint is creamy, zesty, and fresh. The bread provides a sturdy base and nuttiness. Olinda’s extra virgin olive oil coats the asparagus and adds a gorgeous golden hue to the dish. Use the olive oil both when making the bread crisps and when tossing the asparagus.

asparagus toast with whipped ricotta and mint

• Crostini (bread crisps of choice)

• Extra virgin olive oil

• 1 cup store-bought whole milk ricotta, or make homemade and you can use the recipe on my website

• Zest of one lemon

• Juice of 1/2 a lemon

• Honey, to taste

• 1 small bunch of asparagus, cooked and cut into thin rounds

• Kosher salt, to taste

• Freshly cracked black pepper, to taste

• Fresh mint, torn or chopped thinly

• Thinly sliced chives, optional

  
  

Whip the ricotta cheese in a blender or in a medium bowl with a hand-held immersion blender until smooth.

Add the lemon zest, honey, salt, and pepper to taste. Toss the cooked asparagus rounds with olive oil, lemon juice, salt, and pepper to taste.

Top the crostini with the whipped ricotta, then the asparagus mixture, a drizzle of olive oil, and fresh mint. Garnish with fresh chives if you are using them. Serve immediately.