Spoon some of the ricotta onto each piece, then use the back of your spoon to spread it across the toast. Drain the asparagus and pat dry. Put into a bowl, drizzle with the remaining oil and season.

Pie Pour filling into pie crust. Bake at 325℉ for 45 minutes to 1 hour or until a knife inserted in the center comes out clean. Remove from oven and let cool on a cooling rack for 1-2 hours.

3. Make the Ricotta Filling In a large bowl, beat the ricotta, sugar, eggs, vanilla, lemon zest, and optional orange zest and cinnamon until smooth and creamy.

Grease your pie dish with butter and then coat with a thin layer of flour. On a floured surface, roll out the dough a few times to soften it. Then roll it out until it's about 1/8” thick.

Put the ricotta, zest and juice, 1 tbsp of the oil, a sprinkle of salt and a generous grind of pepper into a bowl. Whisk until smooth and light. Snap the woody ends off the asparagus, then cut ...