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Asparagus and Ricotta Bruschetta |
Here's an asparagus-topped bruschetta that's equipped for Easter or a spring night meal! Lemony ricotta is unfold over crusty bread and topped with sparkling asparagus. Bruschetta perfection!
Ingredients :
- 1 pound thick asparagus
- 1 cup whole milk ricotta
- Zest from 1 lemon
- 1 tablespoon lemon juice
- 1 heaping tablespoon chopped sparkling parsley
- 1/8 teaspoon salt
- Pinch freshly ground black pepper
- eight (1/2-inch thick) slices appropriate crusty bread reduce from a sourdough or united states of america loaf
- 2 tablespoons olive oil
- Olive oil
- Flaky sea salt
- Freshly ground black pepper
- Lemon wedges
Instructions :
Prep : 20M | Cook : 8M | Ready in : 23M |
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Notes :
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