Ingredients

The following ingredients have 6 Servings
  • 1 pound fresh asparagus
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon sea salt
  • Fresh ground black pepper
  • 1 baguette, cut on diagonal into 1/2-inch slices
  • 3/4 cup ricotta cheese
  • 4 tablespoons basil pesto, see our homemade pesto recipe

Instruction

  • Heat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
  • Rinse asparagus and pat dry. Trim about 1/2-inch from the stalky ends. Place trimmed asparagus onto the baking sheet and toss with olive oil, and then lightly season with salt and fresh ground black pepper. Spread into a single layer. Bake until the tips begin to brown and the stalks are tender, 15 to 25 minutes depending on the thickness of your asparagus.
  • Just before serving, add bread slices to a clean baking sheet and bake in the oven until they begin to toast around the edges, 2 to 4 minutes .
  • Spread ricotta cheese onto each bread slice. Spread about 1 teaspoon of pesto over the cheese and top with a few pieces of roasted asparagus.