Veggie Toast~Ducasse Style

A very good friend of mine from Seattle mailed me this recipe last week. I was just waiting for the perfect occasion to prepare this and today was the day. The recipe is adapted from French Chef  Ducasse who recently shared his simple, but most refreshing combination of veggies and bread. I had to substitute a few of the ingredients, but I feel they worked perfectly fine. Easy to prepare and surprisingly delicious for lunch. The original recipe was adapted from Nature, courtesy of Rizzoli.

Recipe for Spring Tartines~(Makes four or six large servings, however, I cut them all in half which was perfect for each of us!)

20 thin asparagus spears, blanched and then immersed in ice cold water
1 carton of cherry tomatoes, sliced very thin
10 radishes, thinly sliced
3/4 cup of shelled Edamame soybeans
1/2 Cup of Parmesan cheese
1/2 Cup of torn baby arugula
salt and pepper to taste
4 to 6 pieces of multigrain bread, toasted and sprayed with olive oil on one side
6 Oz. of ricotta cheese

Cut the asparagus tips into 2 inch lengths and add with the peas in boiling water for one minute, then place in ice bath until cool. Remove and dry on paper towels. Spread the ricotta cheese on the toasted bread. Line tomatoes in the center. Layer the radish slices and peas on the top. Slice the asparagus tips lengthwise and scatter on top. Sprinkle with the Parmesan cheese. Sprinkle with arugula and add salt and pepper to taste. Serve as soon as they are prepared.