Lemon-Herb Asparagus Crostini

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 to 6 servings


  1. Toss 1/2 pound asparagus (trimmed and thinly sliced) with 2 tablespoons each lemon juice and chopped basil, 1 tablespoon olive oil, 1/2 teaspoon lemon zest and a pinch each of salt and red pepper flakes. Rub toasted baguette slices with a halved garlic clove. Top with ricotta, the asparagus and chopped chives.