Asparagus and Ricotta Toast with Avocado Oil
This fancy toast recipe is great for a romantic breakfast in bed or just a healhty snack. You won't believe how good this simple combination of asparagus, ricotta and lemon is until you try it on toast.
Ingredients
- 2 tbsp extra virgin avocado oil plus more for brushing and drizzling (substitute grapeseed or evoo)
- 4 slices thick sourdough bread
- 3/4 lb thin asparagus cut into 2-inch lengths
- salt and black pepper
- 2 tsp freshly squeezed lemon juice
- 1/4 tsp lemon zest
- 2 tsp mint finely chopped
- 1/2 c fresh whole milk ricotta
Instructions
- Preheat the oven to 350°.
- Place the bread on a parchment-lined baking sheet and lightly brush with avocado oil.
- Bake until toasted on one side – about 7 minutes – then turn over and bake a couple of minutes on the other side.
- Meanwhile, in a medium skillet, heat the 2 tablespoons of avocado oil. Add the asparagus, season with salt and pepper and cook over high heat, stirring occasionally, until crisp-tender, about 1 minute.
- Stir in the lemon juice and let cool slightly.
- In a small bowl, stir the lemon zest into the ricotta and season with salt and pepper.
- Spread equal amounts of the lemon ricotta on the toasted bread and top with the asparagus. Drizzle with a little avocado oil , top with fresh mint, sprinkle with salt and serve.