Grilled Asparagus + Ricotta Bruschetta

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients:

• 1 Bunch Asparagus- Cut off bottom 1 inch
• 4 tbsps. EVOO
• Kosher Salt & freshly ground Black Pepper
• 1 lemon – zest
• 1 Baguette – sliced on a diagonal about 1/3 inch thick
• 16 oz Fresh Whole Ricotta Cheese
• Fresh Mint – sliced thin
• Fresh Basil – sliced thin
• Aged Balsamic Vinegar – the best is at ConOlio

Directions

1. Preheat grill for high heat. Clean and lightly oil the grate.
2. Dress asparagus with olive oil. Season with salt/pepper and cook on grill until beginning to brown, 3-4 minutes. Watch the video to hear the sound of high heat grilling. Once cooked, remove from grill and set aside.
3. Once asparagus is cool to touch, slice it on a diagonal so you get about three (2.5 inch long slices).
4. Preheat the oven to broil. Meanwhile, zest the lemon, and prepare the mint and basil.
5. Brush each bread slice with some olive oil and place on a foil covered sheet pan. Place under the broiler until golden brown.
6. Flip over and place under the broiler again until golden in color. Remove and set aside.
7. To make, add 2-3 tbsps. Ricotta onto the bread. Top with 2-3 pieces of asparagus. Garnish with lemon zest, the fresh mint and basil.
8. To serve, add bruschetta to a platter and right before serving, drizzle with the aged Balsamic Vinegar. Enjoy!