Asparagus and Ricotta Toast

Asparagus were King Louis XIV’s favorite vegetable. His royal gardener, Jean de la Quintinie, developed a way to grow them in hot beds in Versailles so that he could enjoy them year-round.


2 tablespoons AVOCARE Extra Virgin Avocado Oil, plus more for brushing and drizzling
4 slices thick sourdough bread
¾ pound thin asparagus, cut into 2-inch lengths
salt and pepper
2 teaspoons lemon juice
¼ teaspoon lemon zest
2 teaspoons mint, finely chopped
½ cup fresh ricotta

  1. Preheat the oven to 350°.
  2. Place the bread on an aluminum foil lined baking sheet and lightly brush with AVOCARE Extra Virgin Avocado Oil. Bake until toasted on one side – about 7 minutes – then turn over and bake a couple of minutes on the other side.
  3. Meanwhile, in a medium skillet, heat the 2 tablespoons of AVOCARE Extra Virgin Avocado Oil. Add the asparagus, season with salt and pepper and cook over high heat, stirring occasionally, until crisp-tender, about 1 minute. Stir in the lemon juice and let cool slightly.
  4. In a small bowl, stir the lemon zest into the ricotta and season with salt and pepper. Spread equal amounts of the lemon ricotta on the toasted bread and top with the asparagus. Drizzle with a little AVOCARE Extra Virgin Avocado Oil, top with fresh mint, sprinkle with salt and serve.

Serves 8

This recipe is from AVOCARE spokesperson, Maite Gomez-Rejón. Visit her site ArtBites here.