500g Ardo White Asparagus spears 200g Ardo puree of garden peas 60g diced Ardo shallots 4 pieces of ciabatta 250g ricotta 20ml olive oil salt and pepper
Cook the Dutch white asparagus for ±6min.
Fry the shallots in the olive oil until they turn golden yellow. Add the puree of garden peas and allow to reduce gently. Season the puree with salt and pepper, let it all cool down, then add the ricotta.
Cut eight small slices of bread, drizzle with olive oil and toast under the grill.
Spread the toasted ciabatta with the mix of garden peas.
Finish by draping on the cooked Dutch asparagus over the ciabatta.
Tip: you can also mix the puree of garden peas with a little basil and then heat up the combination.