Spring Asparagus Tartine
A fresh and tasty choice for spring. Serve with Dough Wines North Coast Sauvignon Blanc.
Ingredients
- 1 large lemon
- 1 cup ricotta
- 4 slices good crusty bread sliced 3/4” thick
- 1 pound asparagus chopped
- Salt & pepper to taste
- 1 cup sugar snap peas
- 2 cups parsley leaves
- 3 radishes
- 1/2 cup olive oil
- 1 tablespoon honey
Instructions
Instructions
- Preheat over to 350F.
- Zest & juice the lemon, set aside two tablespoons of the juice for dressing. Add ricotta with a pinch of black pepper & salt. Smear 1/4 cup ricotta mix on each slice of bread. Top with an even layer of asparagus, season with salt & pepper and bake for 15 minutes.
- Meanwhile, make the topping. Cut the peas into ½” pieces, place in a bowl with the parsley. Shave the radish into this mix. Place the reserved lemon juice into a bowl. Whisk in the olive oil & honey and some salt and pepper. Pour this over the pea mixture to dress it, toss to combine.
- Once the tartine is baked, top each piece generously with the salad & enjoy!
