Roasted asparagus, ricotta and prosciutto toast

200  grams		ricotta
1		egg
2  teaspoons		lemon rind
2  tablespoons		parsley
24		asparagus spears
8  slices		prosciutto
4  slices		bread
80  mL		pesto

Tip: Click on the ingredient links to learn the nutritional information for all the Roasted asparagus, ricotta and prosciutto toast ingredients. The serving size for any ingredient in Roasted asparagus, ricotta and prosciutto toast may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven 200 degrees
Combine ricotta, egg, lemon rind and parsley. Place 3 spears asparagus on each slice of prosciutto and top with a large spoonful of ricotta mixture. Wrap prosciutto over to enclose filling.

Spread each bread with pesto and place in baking dish. Place asparagus bundles on each toast, drizzle with oil and roast for 30 mins.
Serve with salad