Chimichurri White Beans and Asparagus on Toast With Ricotta

Ingredients

For 4 servings

• •1 large bunch flat-leaf parsley (about 2 ounces; 56 g), larger stems removed
• •1 c. à soupe (15 ml) red wine vinegar, plus more to taste
• •1 clove garlic, peeled
• •Pinch chile flakes
• •Kosher salt and black pepper to taste
• •6 c. à soupe (90 ml) extra virgin olive oil
• •2 c. à soupe (30 ml) extra-virgin olive oil
• •1 lb (454 g) asparagus (ends trimmed), cut into 1/2-inch pieces
• •1 /4 teaspoon Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume
• •1 clove garlic, peeled and finely minced
• •1 (14-ounce) can of navy, cannellini, or butter beans, drained and rinsed
• •4 pieces sourdough bread, lightly toasted
• •1 /2 cup whole milk ricotta cheese (8 ounces; 120 grams)

Method

1. 1.For the Chimichurri: In the bowl of a food processor fitted with the blade attachment, add parsley, 1 tablespoon vinegar, garlic, and chile flakes. Pulse until a fine consistency is achieved. With the machine running, slowly stream in the olive oil until well combined. Season to taste with salt, pepper, and additional vinegar. Transfer to an airtight container and refrigerate for at least 20 minutes and up to 4 days.
2. 2.For the Assembled Toast : In a large skillet, heat oil over medium. Add the asparagus and salt, and cook, stirring frequently until just tender, 4 to 6 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add the beans and cook until just warmed through, about 2 minutes. Remove from the heat and stir in about half of the chimichurri sauce. Let sit until lukewarm, about 10 to 15 minutes, then season to taste with salt and pepper, if needed.
3. 3.Spread each toast with about 1/2 teaspoon of chimichurri, then spread about 2 tablespoons of ricotta over the top. Divide the bean mixture between the pieces of bread, spooning the mixture evenly over the ricotta. Spoon more chimichurri over the beans as desired and serve immediately.