Cut the asparagus heads, keeping about 7cm on each. Shell the peas until you get the equivalent of a handful.
In a saucepan, bring water to a boil. Next, prepare a salad bowl with cold water and ice cubes (this will be used to stop the vegetables from cooking). Plunge the asparagus heads into the pan, cooking for 2 minutes.
Drain the asparagus then plunge them directly into the bowl of cold / ice water. Meanwhile, plunge the peas in the pot of boiling water for 2 minutes of cooking also (we want them crunchy).
Drain the asparagus and sprinkle the excess water. Pour the peas in the bowl of cold water in turn, then drain them and absorb the excess water.
Toast the slices of bread (toaster or oven). Rub them lightly with a clove of garlic (optional).
In a bowl, combine the ricotta with 2tsp lemon juice, 1 / 4tsp lemon zest, salt, pepper.
For the vinaigrette, mix the olive oil and 1tbsp lemon juice, salt and pepper.
Arrange the toast: cover with the ricotta mixture, arrange the asparagus, then the peas. Add the chopped chives. Drizzle with vinaigrette.
Par Lilie bakery
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