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                                                                  This recipe came about as a result of asparagus fatigue.

                                                                  Ingredients
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 1 large leek
                                                                  • Yes No 4 tsp olive oil
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/4 cup ricotta cheese
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 lb prosciutto
                                                                  • Yes No 1 baguette rounds
                                                                  • Yes No butter
                                                                  • Boil the asparagus in a shallow pan for about 5 minutes, until tender and bright green. Remove from pan and put in an ice bath or run under cold water to stop the cooking. Pat dry.
                                                                  • Slice the trunk of the leek lengthwise and reserve one half for another use. Chop the remaining half. In a sauté pan, heat 2 teaspoons of olive oil over medium heat. Add the garlic and leeks, season with salt and pepper, and cook until soft but not brown, about 6 to 8 minutes.
                                                                  • Roughly chop the cooled asparagus and add to the bowl of a food processor. Add the ricotta and leek-garlic mixture and pulse until combined. Add the lemon juice and remaining 2 teaspoons of olive oil. Purée until smooth, then add salt and pepper to taste.
                                                                  • To serve, butter slices of bread and toast until golden. Spread a dollop of asparagus purée on each slice, then top with a piece of prosciutto.
                                                                  Yields: 20small tartines or dozens of bite-sized appetizers
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread

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