White Asparagus Bruschetta

serves 2

1/2 cup ricotta

1 lime, zest

1 lemon, zest

1/2 orange, zest

1/2 pound white asparagus

2 anchovies, finely chopped

1 tablespoon olive oil

juice of half a lemon

2 slices of sourdough bread, 1/2 inch thick

1 tablespoon olive oil

1 garlic clove

2 tablespoons herbs or mixed micro greens for garnish

2 tablespoons edamame

In a medium bowl, combine ricotta with the zest of lemon, lime and orange. Season with salt and pepper to taste and set aside.

In a medium bowl combine anchovies with olive oil and lemon juice. With a vegetable peeler shave asparagus. Toss asparagus with anchovy dressing and set aside.

Brush bread with olive oil. Place bread in a large skillet pan and grill until golden brown on both sides, approximately 1 minute on each side. Remove to a platter and rub each slice of bread with garlic. Spread lemon ricotta evenly on each slice. Arrange asparagus mixture on top. Serve with edamame and micro greens.  Drizzle with extra dressing. Sprinkle with salt and pepper and serve immediately.