Asparagus Tartine With Ricotta and Mint Recipe
[Photographs: 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.
Read more: Three Easy Three-Ingredient Spring Tartines
- Yield:Serves 2
- Active time: 10 minutes
- Total time:10 minutes
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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