Asparagus and ricotta on toast with hot ‘nduja

Wonderfully simple. You can use purple broccoli in place of asparagus when in season.


Preparation time: 5 minutes

Cooking time: 10 minutes


Four as a starter or light meal


  • 2 tablespoons extra virgin olive oil, plus a little more for drizzling
  • 80g nduja
  • 1 small garlic clove, grated mashed
  • 200g of asparagus
  • 4 slices of sourdough
  • 100g ricotta


  1. Heat the oil in a frying pan and add the ‘nduja. Keep the heat low and break up the ‘nduja with the back of a wooden spoon. It’s very important that you don’t burn it, just let it melt slowly (there will still be bits of meat in it).
  2. Stir in the garlic. Steam or microwave the asparagus until just tender. Check for doneness with the tip of a sharp knife. Put the asparagus in a hot tea towel – this keeps them warm and also absorbs moisture – and toast the bread.
  3. Spread the ricotta in a thick layer on each slice of toast, and place the asparagus on top (cut the tips in half if they are too large).
  4. Season. Gently reheat the ‘nduja and pour it over each toast.
  5. Drizzle with a little extra virgin olive oil and serve immediately.

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