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18 thin stalks asparagus, about 1 large bunch
1 tsp olive oil
1/8 tsp salt
1/8 tsp ground black pepper
3/4 cup extra-smooth ricotta, or 130-g log creamy goat cheese
3 tbsp finely chopped mint or chives
18 toasted slices baguette, 1/2-in. thick
3 tbsp finely grated lemon zest
Fill a large frying pan with water to a 1/2-inch (1-cm) depth. Bring to a boil. Fill a large bowl with ice water. Snap off and discard tough ends of asparagus. Slip asparagus into boiling water. Cook until tender-crisp, from 2 to 3 min. Drain well. Immediately plunge asparagus into ice water. When cool, drain. Pat dry with paper towels. Cut asparagus in half diagonally. Place in a medium-size bowl. Drizzle with oil, then sprinkle with salt and pepper. Mix well. In a small bowl, stir cheese with herbs. Spread over baguette slices. Top each with asparagus spears. Garnish with lemon peel.
Calories 187, Protein 8.2g, Carbohydrates 24.9g, Fat 6.2g, Fibre 2.3g, Sodium 334mg.