Asparagus and Ricotta Toasts
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling and brushing
- 8 slices packaged thin white bread
- 3/4 pound pencil-thin asparagus, cut into 2-inch lengths
- Salt and freshly ground pepper
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon finely grated lemon zest
- 1/2 cup fresh ricotta (5 ounces)
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