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Crostini with Asparagus, Ricotta, Spinach & Citrus
Preparation time: 15 min | Servings: 3-4 | Difficulty level: Easy
Ingredients
- 1 traditional walnut bread (2-3 slices per person)
- 1 bunch of green asparagus (about 13-15)
- 1 tablespoon of Alcyon natural sea salt
- 1 small container of traditional Italian ricotta (about 150g)
- A few spinach leaves
- 1 pomelo (grapefruit) or 2 lemons
- A few sprigs of chopped chives
- A few lemon zest strips
- Half a clove of garlic
- A few crushed peppercorns (your choice)
Preparation
- Blanch the Asparagus:
Boil water in a saucepan. Cut off the tough lower ends of the asparagus. Blanch the asparagus in the boiling water for a few minutes, depending on size and preferred texture. Test with a knife to keep them crunchy. Transfer immediately to a bowl of ice water to stop the cooking and preserve their color. Set aside. - Prepare the Bread:
Slice the walnut bread into ¼-inch slices. Toast in the oven under the grill setting or in a toaster. Rub the toasted bread with the halved garlic clove and sprinkle with a pinch of paprika. - Assemble the Crostini:
Spread ricotta onto the toasted bread slices. Halve the asparagus and place three halves on each crostini. Add a few spinach leaves and grate some lemon zest over the top. - Add Citrus and Garnish:
Cut the pomelo (or grapefruit) into segments and place one piece on each crostini. Sprinkle with chopped chives and drizzle with a little olive oil. - Season:
Finish with a pinch of Alcyon sea salt and crushed peppercorns to taste.
Tip:
The ice water stops the cooking and locks in the vibrant green color of the asparagus. Whenever possible, this recipe is even better with locally sourced ingredients!