Asparagus WITH MASCARPONE, PINE NUTS & LEMON ZEST

Walking a fine line between rich and light, this crostini is like salad on toast. Thick, creamy mascarpone is dead easy to make and infinitely better than the stuff from a tub. Since a lot of heavy cream has additives to prolong shelf life, use organic cream for the best results. To toast pine nuts, dry-roast them in a small frying pan over medium heat for about 5 minutes.

MASCARPONE

2 cups (500 mL) organic heavy cream 1 tbsp (15 mL) strained fresh lemon juice Large pinch fine sea salt

6 thick asparagus spears, trimmed

1½ tsp (7 mL) extra virgin olive oil

¾ tsp (4 mL) fresh lemon juice

Salt and freshly ground pepper to taste

12 slices baguette, cut ½ inch (1 cm) thick on bias 2 tbsp (30 mL) pine nuts, lightly toasted

2 tbsp (30 mL) finely sliced lemon zest

Coarse sea salt for serving

1 For the mascarpone, pour cream into a medium saucepan fitted with a candy thermometer. Place over medium-low heat and stir occasionally. When it reaches 180°F (82°C)—this could take 20 to 25 minutes—turn heat down to low and stir in lemon juice and salt. Cook for 5 minutes, maintaining a temperature between 180°F (82°C) and 190°F (88°C)—you may have to take it off the burner to achieve this. Remove from heat and cool 30 minutes.

2 While cream is cooling, line a sieve with a quadruple layer of cheesecloth. Rinse cloth with water, squeeze dry and reline sieve. Place over a bowl. Pour cooled cream mixture into sieve. Cover and refrigerate 24 hours. Unwrap cheese and discard cheesecloth. (Mascarpone will keep, covered and refrigerated, for 2 weeks).

3 Using a sharp Y-peeler with firm pressure, cut asparagus into thin slices lengthwise. Place in a bowl. Toss with olive oil, lemon juice, salt and pepper.

4 Preheat broiler to high.

5 Place baguette slices on a foil-lined heavyduty baking tray. Broil 4 inches (10 cm) from heat until lightly browned, 1 to 2 minutes per side.

6 Spread mascarpone generously on tops of crostini. (Save rest for another use.) Top with asparagus. Sprinkle with pine nuts and lemon zest. Sprinkle lightly with sea salt.

Makes 12