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Spring Greens with Asparagus-Ricotta Toast

  • prep: 10 mins
    total time: 35 mins
  • servings: 4
Photography: Jonathan Lovekin

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Ingredients

  • 1/4 cup olive oil, divided
  • 1 bunch asparagus, trimmed
  • Salt and pepper
  • 2 teaspoons grainy Dijon mustard
  • 2 tablespoons rice vinegar
  • 1/4 cup finely chopped fresh chives
  • 4 slices crusty bread
  • 1 head butter lettuce, trimmed and torn
  • 3 radishes, thinly sliced
  • 1/4 cup ricotta cheese

Directions

  1. Step 1

    Preheat oven to 450 degrees with racks in upper and lower thirds. On a rimmed baking sheet, toss asparagus with 1 tablespoon oil and season with salt and pepper. Roast until tender and browned in spots, about 20 minutes.

  2. Step 2

    Meanwhile,in a large bowl, whisk together mustard, vinegar, chives, 3 tablespoons olive oil, and season with salt and pepper. Brush both sides of bread with vinaigrette, and place on a baking sheet. Bake until both sides are golden, about 8 minutes, flipping once.

  3. Step 3

    Add greens and radishes to bowl, toss to coat, and divide among four plates. Top with asparagus. Season ricotta with salt and pepper and spread on toast to serve.

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