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Asparagus and ricotta on toast with warm ’nduja recipe

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Asparagus and ricotta on toast with warm ’nduja recipe

Blissfully easy. You should utilize purple sprouting broccoli as a substitute of asparagus when it’s in season.


Prep time: 5 minutes

Prepare dinner time: 10 minutes


4 as a starter or mild meal


  • 2 tbsp extra-virgin olive oil, plus just a little extra for drizzling
  • 80g ’nduja
  • 1 small garlic clove, grated to a purée
  • 200g asparagus
  • 4 slices of sourdough
  • 100g ricotta


  1. Warmth the oil in a frying pan and add the ’nduja. Maintain the warmth low and break the ’nduja down with the again of a picket spoon. It’s actually necessary that you just don’t burn it, simply permit it to slowly soften (there’ll nonetheless be some meaty lumps in it).
  2. Stir within the garlic. Steam or microwave the asparagus till it is just simply tender. Verify its doneness with the purpose of a pointy knife. Put the asparagus in a heat tea towel – this retains it heat and in addition absorbs the moisture – and toast the bread.
  3. Unfold the ricotta thickly on every slice of toast, and put the asparagus on prime (minimize the spears in half in the event that they’re too massive).
  4. Season. Gently reheat the ’nduja and spoon it over every toast.
  5. Drizzle with just a little extra-virgin olive oil, and serve instantly.

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