Asparagus Tartine with Ricotta and Prosciutto

5 from 2 votes

Asparagus tartine with ricotta and prosciutto! This asparagus tartine recipe is easy, simple and great for Spring,

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: American

Servings:

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

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.