½ bunch Farm Direct Supply Asparagus, about 8 spears, ends trimmed, cut into 3" pieces
½ cup extra-virgin olive oil, divided, plus more for garnish
15 oz fresh whole milk ricotta
1 large lemon, zested and juiced, divided
½ cup parsley, finely chopped
½ cup mint, finely chopped
¼ cup basil, finely chopped
¼ cup toasted hazelnuts, chopped
4 1" sourdough baguettes, thickly sliced on a bias cut
Kosher salt and freshly ground pepper, to taste
Prep Time: 10 mins
Cook Time: 20 mins
Servings: 4
1 In the bowl of a food processor fitted with a blade attachment, combine the ricotta, 1 tsp lemon zest, and juice. With the motor running, slowly add ¼ cup oil through the feed tube until mixture is light and airy. Add the herbs, season with salt and pepper, and pulse until just combined. Transfer ricotta mixture to a medium bowl and set aside.
2 Preheat a large sauté pan over medium heat. Brush the bread on both sides with 2 tbsp oil and toast until golden brown on each side. Transfer toast to a serving platter.
3 Heat remaining 2 tbsp olive oil over medium heat. Sauté the asparagus until just tender, about 6 minutes, and season with salt and pepper.
4 Spread each bruschetta with ¼ cup whipped ricotta. Top with asparagus spears and toasted hazelnuts. Garnish with remaining lemon zest and a drizzle of olive oil. Enjoy!
To learn more about Farm Direct Supply, visit www.farmdirectsupply.com
