Asparagus Ricotta Toasts

Asparagus Ricotta Toasts

Asparagus Ricotta Toasts

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  • 4 ounces ricotta cheese
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice, divided
  • 1 teaspoon chopped fresh chives
  • Salt and pepper, to taste
  • 1/2 pound pencil-thin asparagus, cut into 2-inch lengths
  • 1 tablespoon extra virgin olive oil, plus extra for drizzling
  • 4 slices whole-grain bread, toasted


In a small bowl, combine cheese, lemon zest, 1 teaspoon lemon juice, chives, salt and pepper. Set aside.

Heat oil in a sauté pan over medium-high heat. Add asparagus and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Sprinkle with remaining 1 teaspoon lemon juice, salt and pepper.

Spread ricotta mixture evenly on toasts and top with asparagus. Drizzle with olive oil and serve immediately.

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