A brand new season calls for fresh new recipes! Chef Jason Parsons has all of your spring cravings covered with this delightful recipe for asparagus ricotta toast with homemade rhubarb jam. Your tastebuds will be awakened and ready for all the spring flavours we have coming your way!
Don’t be fooled, because this is certainly not your typical toast. It’s jam-packed with fruity flavours and yummy veggies topped with a drizzle of honey to make sure you have flavour with every bite!
- 2 cups ricotta
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh local honey
- 1 whole lemon zested
- 20 spears green asparagus peeled
- 1 tbsp grapeseed oil
- 1 tbsp white balsamic vinegar
- 1/2 cup pistachios toasted, peeled, and roughly chopped
- 4 slices sourdough bread thick cut
- 2 cups rhubarb chopped
- 1 cup sugar
- 1/2 cup orange juice
- 1 tsp fresh ginger chopped
- 2 tsp lemon juice
- sea salt & black pepper to taste
- Pour the rhubarb, sugar, orange juice, ginger and lemon juice into a small pot and cook over medium heat until it forms a jam consistency. Then remove from the heat and chill.
- Next add the ricotta and ½ of the honey into a food processor and whip for 1 minutes, then while the food processor is still running. Slowly add the olive oil. Once all the oil is added and the ricotta is nice and smooth, remove from the food processor and set aside.
- Now toss the peeled asparagus in the grapeseed oil and then roll over a very hot grill to char. Once cooked through but still slightly crunch. Remove into a bowl and season with the balsamic vinegar, some course sea salt and black pepper.
- We now have all our ingredients, and it is time to assemble. First Toast the sour dough bread lightly on both sides. You can also do this on the grill with a splash of olive oil. Then spread the good amount of the whipped ricotta on each piece of toast. Top that with five spears of charred asparagus on each piece of toast. Then spoon some of the rhubarb jam on top followed by a drizzle of the remaining honey.
- Sprinkle with the chopped toasted pistachios and serve.
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