Ingredients   

1 bunch asparagus, ends trimmed
1 tablespoon olive oil
125g ricotta
Juice of 1 lemon
4 slices whole grain bread, toasted
Zest of 1 lemon
Fresh herbs of choice (we used parsley)
White pepper 

Method   

In a small bowl, combine ricotta, lemon juice, half the lemon zest and pepper

Heat a fry pan over medium heat. Add oil and asparagus and cook until tender, 1-2 minutes

Spread ricotta mixture evenly onto the toast and top with asparagus, remainder of the lemon zest, fresh herbs, and drizzle with extra olive oil

Serve warm