Grilled asparagus and lemon-ricotta toasts
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Time to make:
35 mins (Hands-on time: 5 mins, Cooking time: 30 mins)
$2.32 per serve
(at time of publication)
Full ingredients list:
250g punnet cherry truss tomatoes
olive oil spray
250g reduced-fat ricotta
1/4 long red chilli, finely chopped
zest of 1 lemon
1 bunch asparagus, woody ends snapped off
8 medium slices sourdough, toasted, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Line a baking tray with baking paper. Spray tomato with a light coating of olive oil; season with cracked black pepper. Place tomato on tray, cut-side up, and roast for 20–25 minutes, or until cooked through and looking a bit wrinkly.
Step 2 Place ricotta, chilli, lemon zest and a pinch of black pepper in a small bowl; mix to combine.
Step 3 Preheat a grill or grill pan to high. Coat asparagus with a light spray of olive oil; grill, turning occasionally, for 3–4 minutes, or until spears are cooked until tender and lightly charred.
Step 4 Spoon lemon ricotta onto toasted sourdough, top with roast tomato and asparagus, and serve immediately.
Before you cook asparagus, snap off the woody ends with your hands. (When you try to slice the ends off, it’s harder to determine where the woody part starts and finishes.)
About this recipe
First published: November 2013