Step 1
Prepare the cashew ricotta by draining the cashews from the warm water. Rinse under cold water then place the cashews in a food processor along with the remainder of the ingredients. Process until smooth and creamy, stopping to scrape down the sides as necessary. Add a touch more water to thin if necessary. Taste test and adjust the seasonings if need be.

Step 2
Preheat the oven to 425. Toss the asparagus with the oil and sprinkle with salt and pepper. Roast in the oven until tender and lightly charred. About 15-20 minutes. Toss the asparagus halfway through cooking.

Step 3
Slice and toast your baguette. Spread each slice with a healthy amount of the cashew ricotta and top with roasted asparagus. Sprinkle with flakey sea salt and a drizzle of olive oil and fresh lemon juice.

Notes

• Store extra cashew ricotta in an airtight container in the fridge for 5 days
• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.