Mushroom Asparagus Ricotta Toasts | Natalie Cooks

Ingredients

• 2 tbsp butter
• 1 tbsp olive oil
• 1 lb mushrooms, (thinly sliced)
• 8 oz asparagus, (trimmed, cut into 1-inch pieces (about 1 cup))
• 1 clove garlic, (chopped)
• ½ tsp kosher salt
• ½ tsp black pepper
• 1 tbsp soy sauce or tamari
• 1 cup whole milk ricotta cheese*
• Zest from 1 lemon, (divided)
• 4 slices country style sourdough bread*
• Chopped chives or parsley, (for topping)
• Lemon wedges
• Serving suggestion: ~ scrambled eggs + a simple salad or raw crunchy spring veggies sprinkled with salt and lemon.
• *The amount of ricotta needed will depend on how big your bread is, so use your judgment. A nice crusty sourdough loaf is best.