Jersey Royal & Asparagus Bruschetta with Lemon-Herb Ricotta

Preheat oven to 200°C (400°F).

In a large pot, cover the Jersey Royal potatoes with cold salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool slightly.

While the potatoes are cooking, prepare the asparagus. If grilling, toss with 1 tablespoon of olive oil, salt, and pepper. If roasting, do the same and place on a baking sheet.

If grilling the asparagus, grill over medium heat until tender-crisp, about 3-5 minutes. If roasting, roast for 8-10 minutes until tender-crisp.

In a bowl, combine the ricotta cheese, lemon zest, lemon juice, basil, mint, minced garlic, red pepper flakes (if using), salt, and pepper. Mix well and set aside.

Slice the cooled Jersey Royals into halves or quarters, depending on size. Toss with 1 tablespoon of olive oil, salt, and pepper.

Brush the bread slices with the remaining 2 tablespoons of olive oil and grill or toast until golden brown.

Spread the lemon-herb ricotta generously on each slice of toasted bread.

Top with the sliced Jersey Royals and grilled or roasted asparagus.

Serve immediately.