The roasted garlic in the ricotta spread for these tartines is optional but fabulous. It takes time to roast a head of garlic, but the flavor payoff is well worth it! We recommend roasting a few heads at a time and storing them in your refrigerator for use in anything from salad dressings to dips to soups. We have been known to squeeze a few roasted garlic cloves onto toast and eat them just like that. 

To roast garlic, cut off the top third of the head of garlic to expose the cloves, put the garlic in the middle of a square of doubled tin foil, douse it with olive oil, and roast at 400°F until very tender, about 45 minutes. Keep the garlic-infused oil for use in other dishes.

Asparagus and Ricotta Tartines

6 to 8 large tartines

Preheat the oven to 400°F.

While the oven heats up, stir to combine in a medium bowl:

8 ounces whole-milk ricotta

4 ounces chèvre (fresh goat cheese)

(Cloves squeezed from one head roasted garlic)

Finely grated zest of 2 lemons 

1 tablespoon coarsely chopped parsley

1 tablespoon minced chives

2 tablespoons minced thyme

Salt and black pepper to taste

Wash and trim:

           1 bunch asparagus (¾ to 1 pound)

Toss the asparagus on a large rimmed baking sheet with:

           Olive oil

           Salt and black pepper

Roast until just tender, 5 to 8 minutes.

To serve, spread the ricotta mixture on:

           Toasted crusty bread

Top with asparagus spears, then:

           Watercress or arugula