Being a native to the Bay Area, I've long been a seasonal eater. This means that I enjoy peaches and corn in the Summer and pears and squash in the Fall. However, there are certain fruits and vegetables that have become season-less due to the fact that they're always available at grocery stores, such as apples, strawberries, and one that used to be only around in Spring, asparagus.Now, let me clarify something. I'll avoid these ingredients at all costs until they are in season, but if a friend or family member begs me to serve them for his or her birthday, I can't say no! That's how I came to make these uncomplicated but delectable asparagus canapes. Crispy toast, creamy cheese, and fresh asparagus: what's not to love? They're an addictive bite; you won't be able to eat just one, so make the whole recipe. Get the technique after the break.
2 tablespoons extra-virgin olive oil, plus more for drizzling and brushing Serves 8.
8 slices packaged thin white bread
3/4 pound pencil-thin asparagus, cut into 2-inch lengths
Salt and freshly ground pepper
2 teaspoons fresh lemon juice
1/4 teaspoon finely grated lemon zest
1/2 cup fresh ricotta (5 ounces)
2 tablespoons extra-virgin olive oil, plus more for drizzling and brushing