Just a quick post this week as the sun is shining, the bees are buzzing and everyone is excited for summer. It is also my birthday so I want to get back to doing as little as possible. When the weather is warm, the best course of action is to get together with friends and family and enjoy some simple bites which make the most of the seasonal produce available. It’s the tail end of asparagus season so here is one last asparagus recipe which makes the most of the asparagus tips. It is based on one of my favourite ways to make asparagus- grilling it with lemon zest and olive oil and then finishing it in lemon juice. The base of the asparagus is then creamed with ricotta and slathered on grilled bread and topped with the tender asparagus tips. Enjoy!
Bruschetta di asparagi (asparagus bruschetta)
For illustrated step-by-step instructions, click here.
4 slices of hearty country-style bread
40 mls extra-virgin olive oil, plus more for drizzling
1 lemon, zested and juiced
450 grams asparagus, rinsed, woody ends snapped off and stalks peeled
50 grams ricotta cheese
Black pepper, freshly ground
Drizzle olive oil over the bread and grill it on both sides until golden. Toss the asparagus in half of the lemon zest and olive oil and add salt and pepper to taste. Grill the asparagus for 2 to 3 minutes, turning every minute.
Cut the tips off the asparagus, toss in the lemon juice and reserve.
Place the asparagus stalks in a food processor with the remaining half of the lemon zest and olive oil, the ricotta cheese and salt and pepper to taste. Puree.
Slather the bread with the creamed asparagus and top with the asparagus spears and serve.
Do you love asparagus? Here are some more asparagus recipes.
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