Asparagus Tartine With Ricotta and Mint Recipe

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J. Kenji Lopez-Alt

Fresh blanched asparagus and mint pair with creamy ricotta cheese on this simple open-faced sandwich. The key is to get the best ingredients and treat them as simply as possible.

Recipe Details

Asparagus Tartine With Ricotta and Mint Recipe

Prep 5 mins
Cook 5 mins
Active 10 mins
Cooling Time 5 mins
Total 15 mins
Serves 2 servings
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Ingredients

  • Kosher salt

  • 8 to 12 stalks asparagus, woody ends trimmed

  • 4 slices toasted hearty bread

  • Extra virgin olive oil

  • 1/2 cup store-bought or homemade ricotta cheese

  • Freshly ground black pepper

  • Roughly torn fresh mint leaves

Directions

  1. Bring a medium pot of salted water to a boil and prepare an ice bath. Add asparagus to pot and cook until tender-crisp, 1 to 1 1/2 minutes. Drain asparagus and immediately transfer to an ice bath to chill. Let cool for 1 minute. Dry carefully, then roughly chop into disks or batons.

  2. Drizzle toast with olive oil. Spread evenly with ricotta cheese and season with pepper. Top with chopped asparagus and torn mint leaves. Drizzle with more olive oil and serve immediately.

This Recipe Appears In

Nutrition Facts (per serving)
334 Calories
14g Fat
39g Carbs
15g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 334
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 22%
Cholesterol 19mg 6%
Sodium 536mg 23%
Total Carbohydrate 39g 14%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 15g
Vitamin C 7mg 36%
Calcium 288mg 22%
Iron 4mg 21%
Potassium 383mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)