A simple lunch, refined and perfect for spring!
– for 2 croissandwichs
2 croissants, preferably from Fous Desserts
8 to 10 Quebec asparagus, depending on the size
100g ricotta, homemade or commercial
15 ml heavy cream
Good quality truffle oil
Extra-virgin olive oil
Preheat oven at 450F. Coat asparagus with olive oil and season. Grill on a baking
tray 3 to 5 minutes: asparagus should be soft but still a little crisp.
Mix ricotta and cream. Add one drop of truffle oil, and use caution when
adjusting, as truffle oil is very powerful. Season with salt and pepper.
Garnish the croissants with cheese and asparagus, and enjoy!
Note : You could use mini-croissants, or puff pastry squares, for an elegant and