Grilled Asparagus Tartines with Fresh Ricotta, Pesto and Scallions
Grilled Asparagus Tartines with Fresh Ricotta, Pesto and Scallions might be just the hor d'oeuvre you are searching for. This recipe makes 4 servings with 263 calories, 9g of protein, and 17g of fat each. For $1.81 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up asparagus, scallion, ciabatta, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July. This recipe from Panini Happy has 70621 fans. From preparation to the plate, this recipe takes approximately 10 minutes. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 92%, this dish is super. If you like this recipe, you might also like recipes such as Fresh Pean and Ricotta Tartines with Spring Vegetables, Spring Frittata with Morels, Grilled Asparagus and Grilled Scallions, and Asparagus Pesto and Ricotta Stuffed Shells.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 5 minutes
Ingredients:
1 pound asparagus
1/4 cup basil pesto
4 slices ciabatta or other crusty rustic bread
Coarse salt and pepper
2 tablespoons extra virgin olive oil, divided
1/2 cup ricotta cheese
1 scallion, chopped
Equipment:
panini press
grill
bowl
Cooking instruction summary:
Heat the panini maker according to the manufacturer’s directions.Rinse the asparagus and break the ends off of each spear (if you hold onto each end and bend the spear it will naturally break in the right place). Discard the ends.In a large bowl, toss the asparagus in 2 teaspoons of the olive oil and season with salt and pepper. Grill the asparagus for about 3 minutes until they’re tender and grill marks appear.Drizzle another 2 teaspoons of the olive oil over the ciabatta slices and grill the bread until it’s toasted with grill marks, about 2 minutes.Spread about a tablespoon of pesto onto each slice of ciabatta. Spoon on a few tablespoons of ricotta and top it with grilled asparagus (you’ll have extra asparagus – you can save it to enjoy on its own, add it to a salad or pasta, or just make more tartines!) and a sprinkling of chopped scallions. Finish the tartines by drizzling the remaining 2 teaspoons of the olive oil over the top and grinding on a little black pepper.
Step by step:
1. Heat the panini maker according to the manufacturer’s directions.Rinse the asparagus and break the ends off of each spear (if you hold onto each end and bend the spear it will naturally break in the right place). Discard the ends.In a large bowl, toss the asparagus in 2 teaspoons of the olive oil and season with salt and pepper. Grill the asparagus for about 3 minutes until they’re tender and grill marks appear.
2. Drizzle another 2 teaspoons of the olive oil over the ciabatta slices and grill the bread until it’s toasted with grill marks, about 2 minutes.
3. Spread about a tablespoon of pesto onto each slice of ciabatta. Spoon on a few tablespoons of ricotta and top it with grilled asparagus (you’ll have extra asparagus – you can save it to enjoy on its own, add it to a salad or pasta, or just make more tartines!) and a sprinkling of chopped scallions. Finish the tartines by drizzling the remaining 2 teaspoons of the olive oil over the top and grinding on a little black pepper.
Nutrition Information:
covered percent of daily need
