The Impressive Asparagus Crostini in Two Ways

Asparagus Crostini is a scrumptious appetizer that seamlessly blends simplicity with sophistication. This luxe bagful combines sweet asparagus in vivacious flavors with stooge cheese soapiness and the deification of toasted bread.

Perfect for entertaining guests or enjoying an informal darkness, this expression elevated any occasion. We’ll dive into the details of crafting this cookery masterpiece in two different ways. 

The Ingredients for Avocado and Asparagus Crostini

• olive oil
• 1 tsp lemon juice
• salt and pepper
• 1 piece of good bread, toasted
• 1 clove of garlic, halved
• 1 half of a ripe avocado
• 5 or more asparagus spears, depending on thickness

Steps to prepare the Avocado and Asparagus Crostini

• Halve the avocado and thinly slice the part that isn’t pitted. Using a spoon, remove the avocado pieces and place them aside. To preserve fresh, refrigerate the avocado’s leftover sliced half with half of an onion.
• Hold the sticky end of an asparagus spear against the blade of the surface. Gently move the peeler towards the asparagus’s tip after pressing it against the vegetable. 
• As a result, a narrow strand of asparagus ought to emerge. Continue until you have a lovely stack of ribbons, and then move the asparagus to a bowl.
• Toss the asparagus with a teaspoon of newly squeezed lemon juice, a sprinkle of olive oil, and salt & pepper according to preference. Swirl it briefly to make sure all of the sauce is infused.
• Heat your bread! After the bread is well browned, rub the split garlic clove over the toast’s surface. If garlic overwhelms you, feel free to skip this step, but I always do this when I prepare toast with avocados.
• Arrange the pieces of avocado on the toast, sprinkle with the salt and paprika, and use a fork to break up them lightly. The asparagus will be better anchored to the toast by the mashed avocado.
• Sprinkle with salt and pepper, cover with the roasted sliced asparagus, and enjoy right away!

The Ingredients for Ricotta and Asparagus Crostini

• 1 tsp lemon juice
• Dried or fresh herbs
• Garlic, minced or grated 
• Olive oil
• salt and pepper
• 2 Basil leaves, julienned
• 1 piece of good bread, toasted
• 1 cup of ricotta
• 5 to 8 asparagus spears, depending on size!
• Zest one lemon

Steps to prepare the Ricotta and Asparagus Crostini

• Transfer the jar of ricotta, lemon zest, and dried herb mixture (I used my Italian spice crusher for this, but freshly cut mint or basil would also work well) to a tiny bowl. then to taste, pepper and salt. Stir the ingredients well until all of the seasoning and citrus are mixed in. Make sure it’s properly spiced by tasting it.
• Slice the asparagus thinly and with a fine chop. Toss in the chopped asparagus, a drizzle of olive oil, a teaspoon of fresh lemon juice, minced garlic clove, and salt & pepper to taste. Once the mixture is well-seasoned, stir it again.
• Toast your dough!
• Take hold of your toast and liberally sprinkle the toast with ricotta cheese. Top with a spoonful of marinated asparagus. Add a final flourish of fresh basil. Serve right away! Any surplus herb-infused ricotta cheese can be refrigerated for a satisfying snack later on, or if you feel very daring, it can be used to make Ricotta Gnocchi!