Fava Bean & Asparagus Ricotta Toasts
Servings: 6 TO 8
Ingredients
- 1 cup ricotta
- 1/2 lemon halved and divided
- Salt
- 1 tablespoon olive oil
- 10 fava bean pods *double shucked
- 5 to 7 thick spears of asparagus shaved with a vegetable peeler
- Black pepper
- 1/2 loaf of bread sliced, halved and toasted, if desired
- 1/2 cup sunflower sprouts other types of sprouts will work too!
Instructions
- In a medium bowl, whisk the ricotta with a few pinches of salt and 1/4 wedge of lemon. Set aside.
- In a medium skillet, warm olive oil. Add the fava beans and sauté for 2 to 3 minutes. Add the asparagus, along with the remaining lemon juice, a few pinches of salt and a few turns of black pepper.
- Next, add the shaved asparagus. Toss everything together and cook until bright green, about 2 to 3 minutes.
- Smother the slices of bread with a few teaspoons of ricotta. Spoon fava/asparagus mixture over the ricotta. Repeat with all of the toasts. Garnish with sprouts and a few turns of black pepper.