Asparagus and Ricotta Tartines



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

A New Generation of JOY


In the nearly ninety years since Irma Rombauer self-published the first Joy of Cooking, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. They developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.


On Sale November 12, 2019


List Price $40.00 (price may vary by retailer)


List Price $19.99 (price may vary by retailer)