Ingredients

• • 1 bunch of asparagus
• • 2 cups of whole milk ricotta
• • 2 tbsp butter, melted
• • Zest of 1 lemon
• • Juice of ½ lemon
• • 1 clove of garlic
• • Salt and pepper, to taste
• • 2 boxes of Sharp Cheddar Biscuits
• • Chopped pistachios, for garnish
• • Herb oil, for garnish (optional)

As soon as it starts getting warmer out here in the lowcountry, I feel like my schedule gets busier and busier as the days go by. One thing I love about the spring and summer is being able to entertain more! Despite the craziness of the seasons with my girls at home and tourism at it’s peak in Charleston, it’s so nice to take a breather and invite some friends around for a little happy hour out on the patio.

One of my favorite new recipes to whip up to impress my guests are these Whipped Ricotta and Roasted Asparagus Biscuit Tartine. “Tartine” is basically a fancy French version of an open-faced sandwich, and even with the elevated look and name, this appetizer is incredibly simple to make.

All you need to do is roast asparagus (fresh, locally grown is my fave!), use a blender or food processor to whip the whole milk ricotta with garlic and lemon, and slice open your biscuit of choice (I opted for Sharp Cheddar) and toast them to golden perfection. Once those steps are complete, assemble with a dollop of ricotta on each biscuit half, a few pieces of chopped, roasted asparagus, and, optionally, sprinkle some pistachios and drizzle with herby olive oil.

The rich, creaminess of the whipped ricotta is perfectly balanced with the tender brightness of the asparagus and lemon juice. Add in the crunch of the toasted handmade biscuits and the pistachios, and you have a well-rounded appetizer that your friends and family will think took you hours to prepare.

Instructions:

1. Preheat oven to 400º.
2. Prep asparagus by washing, then breaking off the ends of the stalks to trim off the tough ends and slicing the remaining in half. Line the asparagus on a parchment lined sheet tray. Bake them for about 8 minutes.
3. While biscuits are slightly thawed, slice them in half horizontally and then along the perforated edges where each biscuit is separated. Line the biscuit halves on a parchment lined baking sheet and heat in the oven for about 15-20 minutes, or until golden.
4. While asparagus and biscuits bake, assemble the whipped ricotta. Begin by adding two cups of whole milk ricotta to a blender or food processor. Add the peeled garlic clove, lemon zest, lemon juice, and salt and pepper. Blend until the consistency is light and airy.
5. Once asparagus is roasted, remove from the oven and drizzle with melted butter, some lemon juice and lemon zest. Allow the asparagus to cool slightly before cutting into smaller pieces to top the biscuits.
6. When ready to assemble, add a dollop of whipped ricotta to a biscuit half, then add a few pieces of the roasted asparagus. Sprinkle with pistachios and, optionally, add a drizzle of herb oil. Enjoy!

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