Asparagus Tartine
(Open Faced Sandwich)
What You Need
- 1 cup ricotta cheese
- 2 tsp. lemon zest
- 1 tbsp. lemon juice (fresh)
- 4 thick slices bread (sourdough or artisan)
- Olive oil
- 16 oz. Michigan Asparagus
- 1 tbsp. butter
- 1 tbsp. chopped fresh dill
- 1 tbsp. lemon juice
- 4 slices prosciutto, thinly sliced
- Freshly cracked pepper
- Flaky Sea Salt
- Fresh dill for garnish
Average
4
Fresh Asparagus
What You Do
Make lemon ricotta cheese. Stir together ricotta and lemon zest.
Grill bread. Heat grill over medium high heat and brush both sides of bread generously with olive oil. Grill for 3-5 minutes per side, until lightly charred and toasted.
Trim asparagus by breaking off the woody bottom with your hands. Slice into 1-inch pieces.
Heat butter in a skillet over medium heat. Add asparagus, sprinkle with a pinch of salt, and cook, stirring occasionally, for about 3-4 minutes. Remove from heat and stir in fresh dill and lemon juice.
Layer bread with lemon ricotta, asparagus, and prosciutto. Top with freshly cracked pepper, flaky sea salt, and chopped dill.
*This recipe was created by Emily Dingmann of My Everyday Table. For more of her great recipes, please click here.
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