Bacon, Snap Pea & Asparagus Broth with Minted Ricotta Toast

Directions

1. Wash and dry all fresh produce, then set aside.
2. Peel, halve, and finely dice the yellow onion; place the pieces in a medium bowl.
3. Trim the snap peas and cut the asparagus into 1-inch pieces; add both to the bowl with the onion.
4. Heat a medium saucepan over medium heat for several minutes.
5. Cut the bacon into small pieces.
6. Add the bacon to the hot pan and cook, stirring occasionally, until it is crispy, about 4–5 minutes.
7. Toss the vegetables into the pan with the bacon and cook until they begin to soften, 3–4 minutes.
8. Pour in the broth and add thyme and pepper; bring to a boil, then lower the heat and simmer until the vegetables are tender, about 5 minutes.
9. On a separate cutting board, cut the lemon into wedges for serving.
10. Strip mint leaves from the stems, mince them, and mix with the ricotta and a pinch of salt and pepper in the reserved bowl.
11. Toast the bread if desired and spread with half of the minted ricotta; reserve the rest for the soup.
12. When the soup is ready, stir in the remaining minted ricotta and remove from heat.
13. Ladle the soup into bowls and serve with lemon wedges and the minted ricotta toast on the side.