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1 cup ricotta, sheep or cow½ teaspoon grated lemon zest2 tablespoons extra virgin olive oilSalt6 spears asparagus, shaved diagonally into thin slices6 slices of coarse-textured bread1 whole clove garlic, peeled2 tablespoons chopped fresh mint1 meyer lemon, zested
Note: If you're using a moist ricotta, drain for 24 hours in a cheesecloth-lined strainer. If it is dry, don't drain.
In the food processor, blend the ricotta, lemon zest, 1 tablespoon of the olive oil and salt to taste until well blended.
In a frying pan, warm the remaining tablespoon olive oil and cook the asparagus until almost tender but still bright green. Season with salt.
Grill, toast or broil the bread until golden and lightly crisp. Rub the bread with the clove of garlic, using the crispy bread like a grater.
Spread the ricotta mixture on the bread, spreading evenly. Top with the asparagus, mint and lemon zest and serve immediately cut into serving size wedges.
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