Asparagus on crostini with ricotta and peas

Clean the asparagus and boil in water with salt and sugar in approx. 20 min. Remove from the pan with a slotted spoon and allow to cool.

Preheat the oven grill.

Cut the shallots. Heat the oil in a saucepan and gently fry the shallot for 5 minutes.

Add the peas and fry for another 5-10 minutes until the peas are tender. Add some water if necessary.

Grate the yellow skin of the lemon and remove the leaves from the sprigs of mint. Mix the ricotta, mint leaves, oil and the grater briefly in the food processor.

Add the peas and puree to a coarse mass. Season with salt and cayenne pepper. Cut 8 slices of bread.

Drizzle both sides of the slices of bread with oil. Roast on a baking sheet for 2-3 minutes under the oven grill until lightly browned. Turn halfway.

Spread the toasted bread (= crostini) with the lukewarm ricotta pea mixture. Divide the asparagus over it and sprinkle with the oil.