Asparagus and Ricotta Crostini

Photo: H.B. Wilcox Photography

A quick pickle on the asparagus keeps this spring veg snappy and just cooked through. Layer it over toasted bread and ricotta mixed with extra-virgin olive oil, or save some leftovers for tucking into grilled cheese, tossing into tomorrow’s salad, or finely chopping into a gremolata-like topping for roasted meats.

1 bunch (about 1 pound) asparagus, halved if thicker than a pencil
1 baguette or crusty Italian loaf, sliced diagonally into rounds about 1/2 –inch thick
1 cup whole-milk ricotta
1/4 cup extra-virgin olive oil, divided
1 lemon
1/2 cup rice vinegar
1 teaspoon honey
1 teaspoon fennel seeds
1 teaspoon salt, divided
Flaky salt and freshly ground black pepper, to taste

Step 1

Preheat oven to 400F with a rack set in the center. Toss sliced bread on a large rimmed baking sheet with 2 tablespoons oil and 1/4 teaspoon salt. Bake until beginning to brown, 8 to 10 minutes. Cool completely on the baking sheet.

Step 2

Slice asparagus diagonally into thin coins (about 1/4–inch thick). Add to a medium heatproof bowl; zest the lemon over the top, reserving the rest of the lemon for later. Bring 1 cup water, vinegar, honey, fennel seeds and remaining salt to boil in a small saucepan. Boil 30 seconds. Pour pickling liquid over asparagus and lemon zest. Cool to room temperature in the pickling liquid. Drain if using immediately, or store the asparagus in the pickling liquid in the fridge for up to 1 week.

Step 3

Mix ricotta with the remaining oil and spoon evenly over crostini. Top with quick-pickled asparagus. Sprinkle with flaky salt and a few grinds of black pepper.