Spring Equinox Asparagus and Lemon Ricotta Crostini

Ingredients

• baguette, sliced into 1/2-inch thick rounds
• tablespoons olive oil, plus more for drizzling
• 1/2 teaspoon fine sea salt, divided
• 1/4 teaspoon black pepper, divided
• oz fresh whole milk ricotta cheese
• tablespoon fresh lemon juice
• teaspoon lemon zest
• bunch thin asparagus, trimmed and cut into 1 inch pieces
• 1/4 cup fresh or frozen (thawed) English peas
• tablespoons fresh mint leaves, finely chopped

Method

1. Preheat oven to 375°F (190°C). Brush the baguette slices with 2 tablespoons of olive oil and sprinkle with a pinch of salt. Toast for 8 minutes
2. minutes until golden and crisp.
3. In a medium bowl, combine the ricotta cheese, lemon juice, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Whip vigorously with a fork or whisk until the mixture is light and fluffy.
4. Blanch the asparagus and peas in boiling, salted water for 2 minutes
5. minutes until they are bright green and tender
6. crisp. Immediately transfer them to an ice bath to stop the cooking process, then drain well.
7. Spread a generous layer of the lemon ricotta mixture onto each toasted crostini slice.
8. Top each with a small mound of the blanched asparagus and peas. Finish with a drizzle of extra virgin olive oil, a sprinkle of the chopped fresh mint, and the remaining black pepper.