Asparagus Tartine With Ricotta And Mint Recipe
  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 ½ 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. 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. This Recipe Appears In Three Easy Three-Ingredient Spring Tartines

Course🍤Appetizer

Diets🥕Vegetarian...

CategoryTartine

CuisineMediterranean

Occasions🥐Brunch🥙Light Meal

Season🌸Spring

DifficultyEasy ⏰ 15m

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