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Crostini with asparagus, lemon and herbstopcook.tomathouse.comPreparation:Toss 8 ounces (220 g) asparagus (trimmed and thinly sliced on the bias) with 2 tablespoons lemon juice, 2 tablespoons finely chopped basil, 1 tablespoon olive oil, 1/2 teaspoon lemon zest, and a pinch of salt and red pepper. Rub toasted baguette slices with half a garlic clove. Top with ricotta, asparagus, and finely chopped green onions.Ingredients: |