Asparagus-and-Ricotta Toasts

1. 1

   Preheat the oven to 350 and lightly brush a baking sheet with olive oil.

2. 2

   Using a 2-inch round biscuit cutter, stamp 4 rounds out of each slice of bread and transfer to the baking sheet.

3. 3

   Lightly brush the rounds with oil and toast for about 15 minutes, until lightly golden and slightly crisp.

4. 4

   Meanwhile, in a medium skillet, heat the 2 tablespoons of olive oil.

5. 5

   Add the asparagus, season with salt and pepper and cook over high heat, stirring occasionally, until crisp-tender, about 1 minute.

6. 6

   Add the lemon juice and let cool slightly.

7. 7

   In a small bowl, stir the lemon zest into the ricotta and season with salt and pepper.

8. 8

   Spread the lemon ricotta on the toasts and top with the asparagus.

9. 9

   Drizzle with oil and sprinkle with salt.

10. 10

    Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.