Two hundred grammes of ricotta, then zest and juiced from half a lemon Two tablespoons extra virgin olive oil Two times 250g bunches of asparagus
Four slices of toastable bread sea salt and newly ground black pepper Arrange in a bowl the ricotta, zest and juice, one tablespoon of oil, salt, and a liberal grind of pepper. Whisk only till light and silky.
Snap the woody ends off the asparagus then cut them into 1-centimeter circles. Set aside a dish full of cold water and ice.
Drop the asparagus bits into a big saucepan of well salted water and boil for roughly a minute.
Take care not to overcook them; you want them to remain crispy. Drain and then straight forward to the cold bath. This will stop the cooking and assist to maintain the fresh green hue.
Halved the bread slices and arrange on a platter. Spoon some ricotta onto each slice, then cover the toast with the rear of your spoon.
Sort the asparagus and pat dry. Spoon into a bowl; drizzle with the remaining oil and season. Mix gently; then, top the whipped ricotta with a liberal portion of the dressed asparagus. If you like, season one more; then serve right away.