This dish is so simple and satisfying, perfect for lunch or a lite dinner.
4 slices of bread
3/4 lb pencil-thin asparagus
Salt and pepper
Zest of 1 lemon & it’s juice
1/2 cup fresh ricotta
Preheat the oven to 425° and lightly spray 2 baking sheets with olive oil.
Lightly brush bread with oil and toast for about 5 – 7 minutes, until lightly golden and slightly crisp.
Meanwhile, toss asparagus with olive oil, season with salt and pepper and roast for 7 – 10 minutes.
In a small bowl, stir the lemon zest and juice with the ricotta and season with salt and pepper. Spread the lemon ricotta on the toasts and top with the asparagus. Drizzle with oil and sprinkle with salt and Aleppo pepper.