Asparagus Tartine With Ricotta and Mint Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Aug. 29, 2018
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J. Kenji Lopez-Alt

Fresh blanched asparagus and mint pair with creamy ricotta cheese on this simple open-faced sandwich. The key is to get the best ingredients and treat them as simply as possible.

Recipe Details

Asparagus Tartine With Ricotta and Mint Recipe

Active 10 mins
Total 10 mins
Serves 2 servings

Ingredients

  • Kosher salt
  • 8 to 12 stalks asparagus, woody ends trimmed
  • 4 slices toasted hearty bread
  • Extra-virgin olive oil for drizzling
  • 1/2 cup store-bought or homemade ricotta cheese
  • Freshly ground black pepper
  • Roughly torn fresh mint leaves

Directions

  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. 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.

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