Crostini with Garden Puree and Parmigiano

Ingredients

• 0.5 pound asparagus ends trimmed
• 1  baguette sliced thin
• 0.5 pound tender green beans trimmed
• 3  green onions roughly chopped
• 25 servings kosher salt and pepper black freshly ground
• 25 servings olive oil extra-virgin
• 25 servings block of parmigiano-reggiano for shaving
• 1 pound peas english shelled
• 0.7 cup ricotta cheese 
• 0.5 pound sugar snap peas trimmed

Equipment

• food processor
• bowl
• baking sheet
• oven
• pot
• peeler

Directions

1. Watch how to make this recipe.
2. Bring a large pot of salted water to a boil.
3. Add the peas, asparagus, and green beans and cook until bright green and crisp tender, about 3 minutes. (If you're using frozen peas, you can throw them in during the last couple of minutes, to thaw.)
4. Drain, transfer to a bowl of salted ice water to stop the cooking, and drain again. Puree the vegetables in a food processor with the ricotta, green onion greens, a drizzle of oil, and salt and pepper to taste.
5. Preheat the oven to 375 degrees F.
6. Brush the bread slices on 1 side with olive oil and put them, oiled sides up, on a baking sheet.
7. Bake until lightly browned and crisp, about 10 minutes.
8. To serve, spread the puree on the warm croutons, and top with shaved Parmigiano (shave with a vegetable peeler).
9. Serve immediately.