A simple appetizer of lightly toasted bread smeared with ricotta cheese and topped with a little dab of basil pesto and roasted asparagus.
When you buy your asparagus, look for bunches that have thinner stalks, if you can only find thick-stalked asparagus, use a vegetable peeler to peel away the outer layer of asparagus as this can be a bit tough. As for the pesto, we use a store-bought basil pesto, usually found by the canned tomatoes or in the refrigerated section where fresh pastas are sold.
1. Heat oven to 400 degrees F. Line a baking sheet with foil or parchment paper.
2. Cut about 3/4 of an inch from the bottom of each asparagus stalk to remove the tough ends and discard. Then, cut asparagus into 2-inch long pieces.
Add to baking sheet and toss with olive oil, salt and a generous sprinkle of freshly ground black pepper.
Bake 15-20 minutes until tender.
3. Just before serving, add bread slices to a clean baking sheet and bake in the oven 2-4 minutes until they begin to toast around the edges. Remove then smear ricotta cheese onto each slice. Spread about 1 teaspoon of pesto over the cheese and top with a few pieces of roasted asparagus.