| This recipe is liked by 0 person(s). |
ASPARAGUS - Asparagus-and-Ricotta Toasts
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| Asparagus-and-Ricotta Toasts F&W Gerard Craft likes using extremely fresh ricotta cheese for his toasts; his favorite kind is from Di Palo Selects in Manhattan. He tops the cheese with sautéed asparagus that he tosses with fresh lemon juice, which brightens the flavors considerably. | |
| 2 tablespoons | extra-virgin olive oil, plus more for drizzling and brushing |
| 8 slices | packaged thin white bread |
| 3/4 pound | pencil-thin asparagus, cut into 2-inch lengths |
| Salt | |
| freshly ground pepper | |
| 2 teaspoons | fresh lemon juice |
| 1/4 teaspoon | finely grated lemon zest |
| 1/2 cup | fresh ricotta,, (5 ounces) |
Preheat the oven to 350° and lightly brush a baking sheet with olive oil. Using a 2-inch round biscuit cutter, stamp 4 rounds out of each slice of bread and transfer to the baking sheet. Lightly brush the rounds with oil and toast for about 15 minutes, until lightly golden and slightly crisp.
Meanwhile, in a medium skillet, heat the 2 tablespoons of olive oil. Add the asparagus, season with salt and pepper and cook over high heat, stirring occasionally, until crisp-tender, about 1 minute. Add the lemon juice and let cool slightly.
In a small bowl, stir the lemon zest into the ricotta and season with salt and pepper. Spread the lemon ricotta on the toasts and top with the asparagus. Drizzle with oil and sprinkle with salt. Serve right away.
FROM NAPA CABERNET NOW: A STATE-OF-THE-GRAPE LUNCH AT BERINGER
PUBLISHED APRIL 2009
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe