This bright appetizer is perfect for spring parties.
Fromsimple roasted asparagustoCreamy Asparagus Soup, there are so many ways to prepare this early spring veggie.
Our Test Kitchen developed this recipe for Asparagus Ribbon Crostini with spring parties in mind.
Credit: Greg Dupree; Food Styling: Rishon Hanners; Prop Styling: Christina Daley
Thisquick and easy party appetizeris ready for its close-up.
From there, top the crostini with the piece de resistance: raw shaved asparagus.
Creating asparagus ribbons may seem fussy, but this technique is shockingly easy to execute.
Make asparagus ribbons by shaving the stalks upwards a few times with a Y peeler.
Rotate the spears and repeat on the other side.
Drizzle with 2 Tbsp.
olive oil; sprinkle with 14 tsp.
Bake at 450F until golden brown, 6 to 8 minutes.
Stir together whole-milk ricotta, grated Parmesan, chopped fresh mint, lemon zest, and 12 tsp.
kosher salt and black pepper in a bowl.
Whisk together 1 Tbsp.
olive oil and lemon juice and 12 tsp.
Spread ricotta mixture on baguette slices.
Top with asparagus ribbons.
Garnish with lemon zest and torn mint.
