Asparagus Bruschetta

Nice cool appetizer from Chatelaine Magazine

• Ready In: 20 mins
• Serves: 18

Ingredients

• 18  stalks  thin asparagus, about 1 large bunch
• 1  teaspoon olive oil
• 1⁄8 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 3⁄4 cup  extra smooth ricotta cheese or 4 1⁄2 ounces  log creamy  goat cheese
• 3  tablespoons  finely chopped mint or 3  tablespoons chives
• 18  toasted baguette, slices 1/2 inch thick
• 3  tablespoons  finely grated lemons, zest of

Directions

1. Steam asparagus for 3 minutes, immediately plunge into icewater.
2. When cool, drain well, pat dry with paper towels.
3. Cut asparagus in half diagonally.
4. Place in a medium size bowl.
5. Drizzle with oil, then sprinkle with salt and pepper.
6. Mix well.
7. In a small bowl, stir cheese with herbs.
8. Spread over baguette slices.
9. Top each with asparagus spears.
10. Garnish with lemon zest.