It’s happy hour Friday for Seasonal Potluck! Since you can’t do much in terms of drinks with asparagus, (except for bloody mary’s) my other option is appetizers! Today I had the joy of watching my favorite baby, Leila, all day, which didn’t leave a whole lot of time for complicated cooking. Fortunately, Leila seemed to love asparagus, and was very eager to help!
This dish is super easy to whip up if you end up with a surprise crowd like we often do at the pool during the summer.
one skinny baguette loaf
extra virgin olive oil
one bunch asapargus
low fat ricotta cheese
preheat oven to 375 degrees. Thinly slice the baguette and arrange slices on a baking sheet. Brush each slice with olive oil. Bake in the oven for 6-8 minutes until browned and crisp. Meanwhile, blanch the asparagus (drop in boiling water for two minutes then immediately move to ice water). Slice thinly. Spread each bread slice with ricotta cheese, topped with sliced asparagus. Drizzle with more olive oil and top with freshly ground black pepper.
The Hubs is at a bachelor party in Chicago this weekend so I’m rolling solo. I don’t have much planned except for a sushi dinner with my bestie tonight. Hope you all have a great weekend!