Asparagus Tartine with Ricotta and Prosciutto

5 from 2 votes

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Asparagus tartine with ricotta and prosciutto! This asparagus tartine recipe is easy, simple and great for Spring, served with whipped ricotta (with tons of herbs) and prosciutto! I am fully in Spring mode, and this tartine is the perfect breakfast, or appetizer to serve for any Spring holiday.

I love how creamy and delicious the ricotta is for this recipe, then paired with the salty prosciutto on top of toasted sourdough, it is everything!

The whipped ricotta is a great addition to any charcuterie board or as a dip for crackers or vegetables, too if you choose not to spread it on toast. The combination of fresh herbs, lemon, and garlic creates a bright and flavorful spread that I’m obsessed with.

Asparagus Tartine with Ricotta and Prosciutto

What ingredients do you need for this asparagus tartine recipe?

Asparagus: My eyes immediately gravitate towards asparagus when it turns Spring. We are simple trimming and cooking the asparagus in a pan with salt, pepper, olive oil and a dash of balsamic vinegar.

Ricotta: We are whipping ricotta with assorted herbs and lemon juice. SO good and easy to prep ahead, too!

Bread of choice: We are using sourdough slices but you can use any slice of bread you have available. You can also do crostini (little bites with baguette, too) if you prefer.

Toppings: LOVE to top with fresh herbs, lemon zest for brightness and flakey salt. I also topped with purple basil, since I feel that adds a nice visual touch as well.

Asparagus Tartine with Ricotta and Prosciutto

Instructions to make this recipe

Prep and cook your asparagus

Trim off the ends of your asparagus, and cut in half on a bias. In a cast iron skillet, or pan on the stovetop, heat with olive oil. Add in your asparagus and season with salt, pepper and olive oil. Saute and cook until vibrant green, and your asparagus are tender, but not too tender and mushy, with a little bite, about 10-12 minutes.

At the last couple of minutes, add a dash of balsamic vinegar, toss to combine and set aside.

Make your herb whipped ricotta

While your asparagus is cooking, make your ricotta. In a food processor, combine the ricotta cheese, fresh herbs (we used dill, basil, chives and parsley), 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.

Assemble!

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.

Asparagus Tartine with Ricotta and Prosciutto

Check out the below tartine and crostini recipes for more inspiration!

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Asparagus Tartine with Ricotta and Prosciutto
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Asparagus Tartine with Ricotta and Prosciutto
5 from 2 votes

Asparagus Tartine with Ricotta and Prosciutto

Asparagus tartine with ricotta and prosciutto! This asparagus tartine recipe is easy, simple and great for Spring,
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 6

Ingredients 

For the Tartines

  • 1 pound asparagus, trimmed and cut in half on a bias
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon balsamic vinegar
  • Salt and black pepper to taste
  • 4-5 slices of bread, toasted (I love sourdough bread for this but any hearty bread will do!)
  • 1/2 pound of prosciutto, about 15-20 slices
  • Lemon zest, lemon juice, herbs of choice, and flakey sea salt, for serving

For the Herb Whipped Ricotta

  • 12 ounce ricotta cheese
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons lemon juice, adjust with more if preferred
  • 1/2 of lemon zest
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions 

  • Trim off the ends of your asparagus, and cut in half on a bias. In a cast iron skillet, or pan on the stovetop, heat with olive oil. Add in your asparagus and season with salt, pepper and olive oil. Saute and cook until vibrant green, and your asparagus are tender, but not too tender and mushy, with a little bite, about 10-12 minutes.
  • At the last couple of minutes, add a dash of balsamic vinegar, toss to combine and set aside.
  • While your asparagus is cooking, make your ricotta. In a food processor, combine the ricotta cheese, fresh herbs (we used dill, basil, chives and parsley), 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.

Nutrition

Calories: 179kcal, Carbohydrates: 6g, Protein: 8g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 29mg, Sodium: 50mg, Potassium: 223mg, Fiber: 2g, Sugar: 2g, Vitamin A: 824IU, Vitamin C: 7mg, Calcium: 139mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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