Spring toast with fresh ricotta, favas, and asparagus from Veg Forward: Super Delicious Recipes that Put Veggies at the Center of the Plate (page 19) by Susan Spungen

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Notes about this recipe

  • lholtzman on June 18, 2025

    This was a great dish for breakfast or lunch. I used frozen fava beans because I had them. It made making this recipe much easier.

  • SheilaS on February 27, 2025

    I liked this a lot. It needed a hit of acid for my taste. I went with a squeeze of lemon juice plus the sweet and tangy little tomatoes I served alongside.

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