Asparagus and Whipped Ricotta Bruschetta
15 oz fresh whole milk ricotta
Zest and juice of one large lemon, divided
1/2 cup extra-virgin olive oil, divided, plus more for garnish
½ cup finely chopped parsley
¼ cup finely chopped mint
¼ cup finely chopped basil
4 1-inch thick slices sourdough baguette, bias cut
½ bunch Farm Direct Supply asparagus, about 8 spears, ends trimmed, cut into 3-inch pieces
¼ cup chopped toasted hazelnuts
Kosher salt and freshly ground black pepper, to taste
In the bowl of a food processor fitted with a blade attachment, combine the ricotta, 1 teaspoon lemon zest and juice. With the motor running, slowly add ¼ cup oil through the feed tube until mixture is light and airy. Add the herbs, season with salt and pepper and pulse until just combined. Transfer ricotta mixture to a medium bowl, set aside.
Preheat a large saute pan over medium heat. Brush the bread on both sides with 2 tablespoons oil and toast until golden brown on each side. Transfer toast to a serving platter.
Heat remaining 2 tablespoons olive oil over medium heat. Sauté the asparagus until just tender, about 6 minutes, season with salt and pepper.
Spread each bruschetta with ¼ cup whipped ricotta. Top with asparagus spears and toasted hazelnuts. Garnish with remaining lemon zest and a drizzle of olive oil.