Ricotta & Asparagus Bruschetta Recipe | British Asparagus Season
The perfect way to enjoy British asparagus when it's in season, this recipe for asparagus and ricotta on toast from Xanthe Ross is spring on a plate.
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 thehappyfoodie.co.uk.
Ingredients
- 200g (7oz) ricotta
- zest and juice of ½ lemon
- 2 tbsp extra virgin olive oil
- 2 × 250g (9oz) bunches of asparagus
- 4 slices of bread, toasted
- sea salt and freshly ground black pepper
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