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Ricotta and Tangled Asparagus Toast 

Piled high with fresh asparagus, this toast makes a perfectly acceptable summer meal.

Plus, our storefront just got a little sweeter thanks to the arrival of Nature Nate’s 100% pure organic honey. It’s raw and unfiltered to retain a straight-from-the hive quality. Talk about a buzz-worthy addition to your next box.

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Ricotta and Tangled Asparagus Toast 

  • Author: Misfits Market


  • ½ cup whole milk ricotta
  • 1 garlic clove, grated
  • 2 teaspoons lemon zest, divided
  • 3 teaspoons lemon juice, divided
  • 6 asparagus spears, woody ends removed
  • ¼ cup microgreens
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 2 slices sourdough bread, toasted
  • 1 tablespoon Nature Nate’s honey


  1. In a small bowl, combine ricotta, garlic, 1 teaspoon of lemon zest, and 1½ teaspoons of lemon juice. Season with salt and pepper to taste, then set aside.
  2. With a vegetable peeler, shave asparagus into ribbons and add to a medium bowl. Add microgreens, toss with olive oil, remaining lemon zest and juice, and season with salt and pepper to taste.
  3. Evenly distribute ricotta among both pieces of toast. Top each with half of the asparagus mixture, then drizzle ½ tablespoon of honey over each slice.