Orange Tarragon Ricotta Toasts with Asparagus

Heat oven to 350°F

Slice the baguette into even, thin rounds. Lay out in a single layer on a parchment-lined baking sheet, and brush lightly with olive oil.

Bake until lightly toasted, 10-15 minutes. Check frequently to make sure they don’t burn.

When they are toasted, set aside to cool.

Rinse and trim the asparagus, then slice each piece into ¼ inch sections.

Add the asparagus, lemon juice, lemon zest, and a generous amount of salt and pepper to a medium-sized bowl and mix it up with your hands or a large spoon. 

Set aside for the flavors to meld.

In a small bowl, mix together the ricotta and Orange Tarragon until smooth.

Top each baguette round with a heaping tablespoon of ricotta, followed by a little mound of asparagus salad, and a sprinkling of chopped pecans.

Garnish with extra lemon zest and a sprinkle of Fleur de Sel if desired.

Any leftover asparagus can be incorporated into a fresh green salad or eaten as-is for a snack.