2 tablespoons olive oil
Salt and freshly ground black pepper
1 bunch of thin asparagus, cut on the diagonal into 1-1.5-inch chunks
Juice of half a lemon
1/4 teaspoon finely grated lemon zest
1/4 cup fresh ricotta (5 ounces)
1/4 cup cream cheese, at room temperature
1 recipe crostini
4 ounces of smoked salmon
2 tablespoons chopped parsley, for garnish
- In a medium skillet, heat the 2 tablespoons of olive oil. Add the asparagus, season with salt and pepper and cook over high heat, stirring occasionally, until crisp-tender, about 1 minute. Add the lemon juice and let cool slightly.
- In a small bowl combine the ricotta with the cream cheese and lemon zest. Whisk until smooth, fluffy, and creamy. Season with salt and pepper.
- To assemble the crostini, place a small, 1-inch by 2-inch piece of salmon on top of the toast. Dollop with a teaspoon of cheese and top with a few asparagus pieces.
- Sprinkle with parsley and enjoy immediately!