Asparagus & Ricotta Toast with Avocado Oil

Asparagus and Ricotta Toast with Avocado Oil

Course Breakfast, Lunch
Dish Type sandwich
Diet and Health Healthy
Ingredient asparagus
Servings 4 slices
Created by Maite Gomez-Rejon


  • 2 tbsp Extra Virgin Avocado Oil plus more for brushing and drizzling, (Maite recommends AVOCARE)
  • 4 slices thick sourdough bread
  • 3/4 lb thin asparagus cut into 2-inch lengths
  • salt and pepper
  • 2 tsp lemon juice
  • 1/4 tsp lemon zest
  • 2 tsp mint finely chopped
  • 1/2 c fresh ricotta


  1. Preheat the oven to 350°.
  2. Place the bread on an aluminum foil lined baking sheet and lightly brush with Extra Virgin Avocado Oil.
  3. Bake until toasted on one side – about 7 minutes – then turn over and bake a couple of minutes on the other side.
  4. Meanwhile, in a medium skillet, heat the 2 tablespoons of Extra Virgin Avocado Oil. Add the asparagus, season with salt and pepper and cook over high heat, stirring occasionally, until crisp-tender, about 1 minute.
  5. Stir in the lemon juice and let cool slightly.
  6. In a small bowl, stir the lemon zest into the ricotta and season with salt and pepper.
  7. Spread equal amounts of the lemon ricotta on the toasted bread and top with the asparagus. Drizzle with a little Extra Virgin Avocado Oil, top with fresh mint, sprinkle with salt and serve.