This simple Asparagus Toast recipe is an easy-breezy Springtime appetizer! Creamy lemon whipped ricotta is slathered on grilled bread and topped with lightly charred asparagus, fresh herbs and a drizzle of balsamic glaze!
It's a quick and delicious recipe that is perfect for a healthy lunch, happy hour at home, dinner party snacks or as a passed appetizer! You can even make this recipe with our homemade ricotta cheese!
For other easy toast recipes, take a look at our Whipped Ricotta Crostini with Walnuts & Salted Honey and our Grilled Peach & Burrata Bruschetta with Prosciutto!
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Ingredients for this Recipe
This Grilled Asparagus Toast recipe comes together with just a handful of basic ingredients! Ingredient quantities are listed in the recipe card at the bottom of this post.
- Baguette - We like to use baguette for it's hearty chew and perfectly-sized slices! Ciabatta or focaccia bread could make lovely substitutions!
- Ricotta Cheese - Choose a high-quality whole milk ricotta or use our homemade ricotta recipe for the creamiest results! It's only 3 ingredients!
- Asparagus - Fresh asparagus is the star of this beautiful recipe!
- Lemon - Lemon pairs so well with creamy ricotta cheese and fresh vegetables. Lemon juice and zest adds just the touch of vibrant acidity this yummy recipe needs!
- Olive Oil - Olive oil is used for grilling asparagus and adding a little rich flavor to the Whipped Ricotta
- Fresh Mint or Basil - These yummy green herbs are the perfect seasonal garnish for this Asparagus Toast! Use either, or both!
- Salt & Pepper - Season to taste with flaky salt and fresh cracked peppercorns!
- Balsamic Glaze - Balsamic Glaze is the perfect finishing touch for this recipe! Use store-bought or check out our easy recipe, linked below!
Easy Balsamic Glaze (Reduction)
Balsamic Glaze is an easy, 1 ingredient recipe that can add a delicious, elegant drizzle to countless sweet & savory creations!
All About Whipped Ricotta
Whipped Ricotta is a super simple process that only takes a few minutes and results in the creamiest of spreads! Ricotta cheese is a fresh Italian whey cheese that can be made from sheep, cow, buffalo or goat's milk. In the United States, the ricotta cheese commonly found in grocery stores is made from cow's milk.
Pro Tip: Whole Milk Ricotta - We recommend using whole milk ricotta because it is much creamier and richer than reduced fat ricotta. Reduced fat (otherwise known as part-skim) ricotta can be used, but tends to be grainy in texture.
Choose a high-quality ricotta cheese. Ricotta made from cow, sheep, buffalo, or goat's milk would all be delicious for this recipe, though each will have a slightly different flavor. If your ricotta cheese is loose, or appears to have additional liquid in the container, we recommend straining the cheese before whipping.
To strain the cheese, simply put the ricotta in a fine mesh strainer (or several layers of cheese cloth) suspended over a bowl to catch the dripping whey. Then, allow the ricotta cheese to strain for 5 - 10 minutes until much or the liquid has been strained away. You should be left with fairly dry curds of creamy ricotta cheese.
Procedure
- To whip the ricotta, add the strained cheese to a food processor fitted with the blade attachment.
- For this recipe, add olive oil, lemon juice and zest to the food processor, as well. (For other variations of whipped ricotta, feel free to experiment with adding fresh chopped herbs, garlic or other soft cheeses to the mix instead. The possibilities are endless and infinitely delicious!)
- Whip ricotta on high speed for 1 - 2 minutes, stopping to scrape down the sides of the food processor, as necessary. Once finished, the whipped ricotta will be aerated and silky smooth.
Other Uses for Whipped Ricotta
Whipped ricotta can be used for so much more than just Asparagus Toast! We love snacking on Whipped Ricotta as a dip with raw veggies, crackers or breadsticks. Whipped Ricotta can also make for a delicious addition to deli sandwiches, wraps and paninis. Furthermore, we love to serve whipped ricotta beneath a bed of pasta. The ricotta cheese will melt into your warm pasta and create a rich, creamy sauce right in your bowl! It's so good! Try it with some spaghetti next time you use our Homemade Semolina Pasta Dough Recipe! It's so simple and SO yummy!
Fire Up the Grill
The key to getting those flawless grill marks without burning your bread or overcooking your asparagus is super high heat! Turn your gas grill up to it's highest setting. Then, make sure you allow the grill to preheat for, at least, ten minutes. The grates of your grill will become smoking hot so make sure the grates have been scraped clean and are free from build-up.
Once preheated, place your bread on the grill directly over the flames. While grilling, keep a close eye not to burn anything - both the bread and the asparagus will cook very quickly. For the asparagus, make sure to place the spears perpendicular to the grill's grates. This will help to get those beautiful charred grill marks and keep you from losing and asparagus to the fire below!
More Easy Appetizer Recipes
Recipe
Whipped Ricotta & Grilled Asparagus Toast
Special Equipment
- Food Processor with Blade Attachment
Ingredients
Whipped Ricotta
- 15 ounce package whole milk ricotta cheese strained
- ½ lemon juiced
- 1 lemon zested
- 1 Tablespoon olive oil
- 1 teaspoon fine kosher salt*
Whipped Ricotta & Grilled Asparagus Toast
- 1 baguette cut into slices about ¾ inch thick
- 1 recipe Whipped Ricotta
- 1 bunch asparagus fibrous ends removed
- ½ teaspoon fine kosher salt*
- 1 Tablespoon olive oil
- ¼ Cup Balsamic Glaze Storebought or homemade from our easy recipe
- Fresh mint or basil leaves torn if large, as desired for garnishing
- Flaky finishing salt We use Malden of Fleur de Sel, as desired
- Freshly ground black pepper
Instructions
Whipped Ricotta
- Gather, measure and prepare the Whipped Ricotta ingredients as listed. To view metric measurements, toggle the US Customary/Metric switch at the top of this recipe card.
- In a food processor fitted with the blade attachment, combine ricotta cheese, lemon juice and zest, olive oil and salt. Whip on high speed for 1 - 2 minutes until creamy and completely smooth.
- Keep Whipped Ricotta chilled in the refrigerator until ready to use.
Whipped Ricotta & Grilled Asparagus Toast
- Gather, measure and prepare the Whipped Ricotta & Grilled Asparagus Toast ingredients as listed.
- Preheat your grill over high heat for 10 or more minutes.
- Meanwhile, in a medium bowl, toss asparagus with olive oil and season with fine, sea or kosher salt.
- Once the grill is hot, add sliced bread and toast for 1 - 2 minutes per side, or until bread is toasted and very lightly charred. Remove the toasted bread from the grill and set aside.
- Next, add asparagus to the grill. Grill asparagus 30 second - 1 minute or until lightly charred. Flip each spear and grill an additional 30 seconds - 1 minute. Asparagus will turn vibrantly green once cooked. Remove from heat and slice each spear of asparagus into halves or thirds to appropriately fit on the slices of toast. Set aside momentarily.
- Generously schmear whipped ricotta on one side of each piece of toast. Top each toast with grilled asparagus. On the serving platter, drizzle balsamic glaze over toasts and garnish with fresh mint or basil leaves, as desired. Season with flaky finishing salt and black pepper, as desired. Serve immediately and enjoy!
*Unless otherwise noted, foodworthfeed recipes are developed using Diamond Crystal brand kosher salt. If using iodized or table salt, reduce quantities by about half.
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