Bruschetta with ricotta, asparagus and lemon

Ingredients

For 1 serving

• Bread50 g
• Ricotta80 g
• Asparagus100 g
• Lemon zestto taste
• Extra virgin olive oil4 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: March – May

Method

1. Wash the asparagus, snap off the woody ends and cut them into pieces about 3 cm long, keeping the tips whole.
2. Heat the oil in a pan over medium-high heat and sear the asparagus for 5 minutes, stirring often, until tender and lightly browned; salt them at the end.
3. Meanwhile, mix the ricotta with the grated lemon zest (yellow part only) and a grind of black pepper.
4. Toast the bread for 2–3 minutes, until crisp, spread it with the ricotta and top with the hot asparagus.