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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
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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.
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Stir together whole-milk ricotta, grated Parmesan, chopped fresh mint, lemon zest, and ½ tsp. kosher salt and black pepper in a bowl.
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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.
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Spread ricotta mixture on baguette slices. Top with asparagus ribbons. Garnish with lemon zest and torn mint.