Recipe 2

Asparagus, ricotta, spinach & citrus crostini

Preparation time: 15 min

Portions: 3-4

Difficulty level: easy


- 1 traditional nut bread (2-3 slices per person)
- 1 bunch of green asparagus (about 13-15)
- 1 tablespoon of Alcyon natural sea salt.
- 1 small jar of traditional Italian ricotta, around 150g.
- A few baby spinach leaves.
- 1 pomelo (grapefruit) or 2 lemons.
- A few branches of chopped chives.
- Some lemon zest.
- 1 half clove of garlic.
- A few crushed peppercorns of your taste.


1 - Boil water in a saucepan, and cut the asparagus to remove the lower part which is harder. Blanch the asparagus in boiling water for a few minutes. Depending on the size and your preference of texture, take a knife to prick the asparagus and check the cooking, keeping them as crisp as possible. Then, plunge them into a bowl of cold water with a few ice cubes - reserve the asparagus.
2 - Slice the bread about 1/4 in. then toast in the oven on grill or toaster mode.
3 - Rub the half clove of garlic on the slices of toast and sprinkle with a small pinch of paprika.
4 - Spread the slices of bread with ricotta, cut the asparagus in 2, and place on the crostini (3 half-asparagus). Then, place a few baby spinach leaves and grate the lemon zest.
5 - Cut the grapefruit flesh and place 1 piece per crostini then add the chopped chives and drizzle with olive oil. Finally, finish with a small pinch of Alcyon sea salt and pepper.


Asparagus, ricotta, spinach & citrus crostini

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