Ingredients
- 2 slices 1” thick batard
- 1 cup sheep’s milk ricotta (cow’s milk ricotta is a great sub)
- 1 Meyer lemon
- 1⁄4 cup picked mint leaves
- 8 spears XL asparagus
- Extra virgin olive oil
- Jacobsen sea salt
- Black pepper
Steps
Slice 4 pieces of batard bread 1” thick and slather with olive oil, season with salt and pepper, and then grill on both sides. Once finished grilling, slice diamond marks on breads and rub both sides with the outside of a lemon. At the same time when grilling the bread, grill 4 spears of asparagus. Once tender, lay the asparagus on a cutting board and cut on the bias. Cover the grilled bread with ricotta then scatter the cut asparagus on top of the ricotta. Shave the additional 4 asparagus using a peeler to make a salad on top of the bruschetta. Toss the asparagus peelings in a bowl with mint, a squeeze of lemon juice, salt and black pepper, and then serve immediately.
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