Roasted Asparagus and Cashew Ricotta Tartine

Roasted Asparagus and Cashew Ricotta Tartine

by Dishing Up the Dirt

Prep Time: 10 minutes  |  Cook Time: 20 minutes  |  Serves: 4

Cashew Ricotta

• 1 cup raw cashews, soaked in hot water for 30 minutes
• 1/4 cup water
• 2 Tablespoons fresh lemon juice
• 2 Tablespoons nutritional yeast
• 1 clove of garlic, minced
• 1/2 teaspoon fine sea salt

Tartine

• 1 bunch of asparagus, trimmed
• 1 Tablespoon olive oil
• salt and pepper to taste
• 1 baguette of bread
• flakey sea salt for serving
• olive oil and fresh lemon juice for serving

1. Prepare the cashew ricotta by draining the cashews from the warm water. Rinse under cold water then place the cashews in a food processor along with the remainder of the ingredients. Process until smooth and creamy, stopping to scrape down the sides as necessary. Add a touch more water to thin if necessary. Taste test and adjust the seasonings if need be.
2. Preheat the oven to 425. Toss the asparagus with the oil and sprinkle with salt and pepper. Roast in the oven until tender and lightly charred. About 15-20 minutes. Toss the asparagus halfway through cooking.
3. Slice and toast your baguette. Spread each slice with a healthy amount of the cashew ricotta and top with roasted asparagus. Sprinkle with flakey sea salt and a drizzle of olive oil and fresh lemon juice.

Notes

• Store extra cashew ricotta in an airtight container in the fridge for 5 days
• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.