Shaved Asparagus and Ricotta Crostini

Makes 6-8 servings

INGREDIENTS
!ediu! "rench #aguette
$%ive oi%
c%ove gar%ic
&' pound asparagus
cup ricotta cheese
' ta#%espoons (resh %e!on )uice
' teaspoons hone*
DIRECTI$NS
+reheat the oven to ,-./"0
S%ice the #aguette at a diagona% into &'-inch-thick s%ices and p%ace the! in a sing%e %a*er on a
#aking sheet0 Dri11%e the s%ices 2ith o%ive oi% then #ake the! unti% go%den #ro2n and crisp*3 a#out
. !inutes0
4ring a %arge pot o( 2ater to a #oi% and %ine a p%ate 2ith paper to2e%s0 4%anch the asparagus in the
2ater (or '. seconds then re!ove the! to the p%ate to dr*0 5This 2i%% so(ten the asparagus s%ight%*
and ensure the* retain their #right green co%or06
7sing a vegeta#%e pee%er3 shave the asparagus %ength-2ise into thin ri##ons0 5There8s no need to
re!ove the tough ends (irst3 as *ou can use the! to !ore easi%* grip the asparagus 2hi%e *ou pee%
the!0 9ust !ake sure not to shave o(( an* o( the tougher part06 In a s!a%% #o2%3 toss the ri##ons 2ith
the %e!on )uice and sa%t and pepper3 to taste0
Re!ove the #read (ro! the oven3 s%ice the top one-third o(( the c%ove o( gar%ic and i!!ediate%* ru#
one side o( each toast 2ith the gar%ic0 Trans(er the s%ices to a serving p%atter and top each 2ith a
do%%op o( ricotta0 Arrange a (e2 asparagus ri##ons atop the ricotta and then dri11%e the toasts 2ith
hone*0 Serve i!!ediate%*0
Tapas Recipe
+rint