Asparagus Tartine With Ricotta And Mint Recipe

1. 1

   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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

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