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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 18 |
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Nice cool appetizer from Chatelaine Magazine Ingredients:
18 stalks thin asparagus, about 1 large bunch |
1 teaspoon olive oil |
1/8 teaspoon salt |
1/4 teaspoon fresh ground pepper |
3/4 cup extra smooth ricotta cheese or 4 1/2 ounces log creamy goat cheese |
3 tablespoons finely chopped mint or 3 tablespoons chives |
18 toasted baguette, slices 1/2 inch thick |
3 tablespoons finely grated lemons, zest of |
Directions:
1. Steam asparagus for 3 minutes, immediately plunge into icewater.
2. When cool, drain well, pat dry with paper towels.
3. Cut asparagus in half diagonally.
4. Place in a medium size bowl.
5. Drizzle with oil, then sprinkle with salt and pepper.
6. Mix well.
7. In a small bowl, stir cheese with herbs.
8. Spread over baguette slices.
9. Top each with asparagus spears.
10. Garnish with lemon zest.
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