Lemon-Herb Asparagus Crostini
- Level: Easy
- Yield: 4 to 6 servings
- Total: 15 min
- Active: 15 min
Directions
- 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.