A light, vegetarian recipe from Alain Ducasse Nature.
1 bunch asparagus, tips only
handful frozen peas
10 radishes, sliced
1 loaf multigrain bread, sliced
about 1/4 fennel bulb, sliced
grape tomatoes, halved (about a pint)
ricotta cheese (maybe a half container)
salt and pepper
Blanch and shock asparagus and peas. Halve asparagus tips, lengthwise.
Toast bread on one side.
Spread ricotta on bread. Add radishes, tomato, peas and asparagus tips. Top with arugula and cheese. Drizzle on some oil and add salt and pepper and serve.