This asparagus tartine recipe is easy, simple and great for Spring, served with whipped ricotta (with tons of herbs) and prosciutto!
Asparagus, extra-virgin olive oil, balsamic vinegar, salt and black pepper, bread, prosciutto, lemon zest and juice, flakey sea salt, ricotta, herbs
In a cast iron skillet, or pan on the stovetop, heat with olive oil. Add in your asparagus and season and cook with salt, pepper and olive oil.
At the last couple of minutes, add a dash of balsamic vinegar, toss to combine and set aside.
In a food processor, combine the ricotta cheese, fresh herbs, lemon juice, lemon zest, olive oil, salt, pepper and garlic cloves. Pulse until combined to create a creamy, whipped texture.
Set aside until ready to assemble. I personally like to transfer to the fridge to just firm up a bit and allow the flavors to all combine for 30+ minutes.
Toast your bread or baguette of choice. Spread your whipped ricotta on each slice. Then top with prosciutto and your asparagus. Garnish with more herbs (dill and basil are my pick), fresh black pepper and lemon zest.