Asparagus Ribbon Crostini

Ingredients

• 12 baguette slices, diagonally cut (½-inch-thick)
• 3 tablespoons olive oil, divided
• 1 ¼ teaspoons kosher salt, divided
• ¾ cup whole-milk ricotta
• ¼ cup grated Parmesan
• 1 tablespoon chopped fresh mint
• 1 teaspoon lemon zest plus 1 Tbsp. lemon juice, from 1 lemon
• ½ teaspoon black pepper
• 1 pound trimmed asparagus, shaved into thin ribbons
• Garnish: lemon zest and torn mint

Description

1. Place diagonal baguette slices on a baking sheet. Drizzle with 2 Tbsp. olive oil; sprinkle with ¼ tsp. kosher salt. Bake at 450°F until golden brown, 6 to 8 minutes. Cool completely.

2. Stir together whole-milk ricotta, grated Parmesan, chopped fresh mint, lemon zest, and ½ tsp. kosher salt and black pepper in a bowl.

3. Whisk together 1 Tbsp. olive oil and lemon juice and ½ tsp. kosher salt in a separate bowl; add trimmed asparagus (shaved into thin ribbons), and toss gently to coat.

4. Spread ricotta mixture on baguette slices. Top with asparagus ribbons. Garnish with lemon zest and torn mint.