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Asparagus Puree with Lemon Ricotta Crostini

Serves 4

Ingredients

16 very thin asparagus spears or 8 asparagus thicker spears

2 tablespoons fresh mint

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon lemon zest

¼ pound fresh ricotta cheese

4 tablespoons grated pecorino cheese

4 slices ciabatta bread toasted

Coarse sea salt

Fresh ground black pepper

Directions

Clean asparagus, remove the tender tips and place to the side. Snap off woody stems and discard. In to food processor add asparagus stalks broken into pieces and coarsely chop. Add the following to the asparagus:  mint, olive oil, lemon juice and 2 tbs. grated pecorino. Pulse a few times. In a separate bowl combine the ricotta cheese, lemon zest salt and pepper. On hot toasted ciabatta bread layer the ricotta cheese, puree asparagus, grated pecorino cheese. Drizzle lightly with olive oil and add asparagus spear to the top.

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