Whipped ricotta and asparagus bruschetta recipe
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I always eat as much asparagus as I can during the short British season, which begins this month, said Xanthe Ross. Asparagus pairs well with the freshness of ricotta, and cutting the spears into rounds produces a satisfying delicacy.
Ingredients:
- 200g ricotta
- zest and juice of 1⁄2 lemon
- 2 tbsp extra-virgin olive oil
- 2 × 250g bunches of asparagus
- 4 slices of bread, toasted
- sea salt and freshly ground black pepper
Method:
- Put the ricotta, zest and juice, 1 tbsp of the oil, a sprinkle of salt and a generous grind of pepper into a bowl. Whisk until smooth and light.
- Snap the woody ends off the asparagus, then cut them into 1cm rounds.
- Fill a bowl with cold water and ice and set aside.
- Bring a large saucepan of well salted water to the boil, then drop in the asparagus pieces and cook for about a minute. You want them to remain crunchy, so be careful not to overcook them. Drain and transfer straight to the ice bath. This will stop the cooking and also help keep the fresh green colour.
- Cut the toast slices in half and lay on a plate. Spoon some of the ricotta onto each piece, then use the back of your spoon to spread it across the toast.
- Drain the asparagus and pat dry. Put into a bowl, drizzle with the remaining oil and season. Mix gently, then top the whipped ricotta with a generous spoonful of the dressed asparagus. Season again, if you like; then serve immediately.
Taken from Stay for Supper by Xanthe Ross, published by Hardie Grant at £25. To buy from The Week Bookshop, visit theweekbookshop.co.uk.
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