Mushroom Asparagus Ricotta Toasts

Name: Mushroom Asparagus Ricotta Toasts
Total time: 22 min
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.

nataliecooks.com

These springy toasts are so delicious, easy to make, but feel very special and decadent. Crispy, golden, olive oil fried bread gets topped with creamy ricot ...

View full recipe on nataliecooks.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nataliecooks.com.

Share this recipe:

Cooking tools:

Skillet
Stove
Mixing bowl
Chef's knife
Cutting board
Measuring spoon
Measuring cup
Microplane
Spatula
Spoon
Plate

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.