Mushroom Asparagus Ricotta Toasts

Prep Time 10

Cook Time 12

Servings

2 tbsp butter
1 tbsp olive oil
1 lb mushrooms, thinly sliced
8 oz asparagus, trimmed, cut into 1-inch pieces (about 1 cup)
1 clove garlic, chopped
½ tsp kosher salt
½ tsp black pepper
1 tbsp soy sauce or tamari
1 cup whole milk ricotta cheese*
Zest from 1 lemon, divided
4 slices country style sourdough bread*
Chopped chives or parsley, for topping
Lemon wedges
Serving suggestion: ~ scrambled eggs + a simple salad or raw crunchy spring veggies sprinkled with salt and lemon.
*The amount of ricotta needed will depend on how big your bread is, so use your judgment. A nice crusty sourdough loaf is best.

In a large skillet over medium-high heat, warm the butter and oil. Once the butter is melted and bubbling, add the mushrooms and cook for 5-7 minutes, stirring occasionally, or until the mushrooms are beginning to brown and are cooked through. Stir in the asparagus, garlic, salt, and pepper and cook for one more minute, stirring often, or until the asparagus is crisp tender. Turn off heat and stir in the soy sauce.
In a medium bowl, add the ricotta, zest from half of a lemon (save the rest for topping or use the whole thing), and season with salt and pepper, to taste.
Optional step: to take this to the next level, crisp the bread up in olive oil. In a large skillet over medium-high heat, warm 2 tbsp olive oil or enough to coat the skillet in a thin layer. Once the oil is hot and shimmering, place the bread into the skillet and cook for 3 minutes or until it is golden brown and crisp on the bottom. Flip and repeat for 2-3 more minutes on the other side, or until golden.
Scoop and spread the ricotta onto each piece of toast. Place a couple scoops of the mushrooms/asparagus on top. Sprinkle with herbs, lemon zest, and drizzle with olive oil. Serve with lemon wedges to squeeze over the toasts.

Substitutions:

To make vegan, make my vegan lemon ricotta from my other ricotta toast recipe. Replace the butter with olive oil or a vegan butter.
To make gluten-free, use a gluten-free bread.
Easily skip the asparagus!
Try with cottage cheese instead of ricotta for a lighter higher protein option.

Store leftovers in an airtight container in the fridge or freezer:
- Mushrooms/asparagus: up to 5 days in the fridge or freezer for up to 2 months
- Ricotta: up to 7 days in the fridge

Leftover cooked veg can be added to scrambled eggs, bowls, tacos/quesadillas, etc…
Dollop leftover ricotta on top of veggies, bowls, and pasta.