| Ingredient | ULF # | Portion |
|---|---|---|
| Large Asparagus | 125518 | 1 lb. |
| Corto Extra Virgin Olive Oil | 267790 | 2 oz. |
| Ace Bakery Piccola Ciabatta Bread | 730107 | 1 ea. |
| Armanio ZTF Basil Pesto Sauce (GF) | 289405 | 2 oz. |
| Belgioioso 75% Whole Milk Ricotta Cheese | 209424 | 4 oz. |
| Mann Green Onions | 138884 | 2 ea. |
In a large bowl, toss the asparagus in 2 teaspoons of olive oil and season with salt and pepper. Grill asparagus until they are tender and grill marks appear.
Drizzle another 2 teaspoons of olive oil over the sliced ciabatta and grill until it is toasted with grill marks.
Spread 1 Tbsp. of pesto on each slice of ciabatta, spoon some ricotta cheese on top of the pesto and top off with grilled asparagus.
Sprinkle sliced green onions on each tartine and drizzle remaining olive oil over each. Garnish with fresh cracked black pepper.
