Turmeric and Cheese Cream:
Clean the asparagus and cut away the fibrous parts, then boil them in salty water and drain.
Cream: mix Trevalli UHT cooking cream with grated parmesan and let it cook over a low heat while adding cornstarch. When the cheese is melted, add the Trevalli Fresh ricotta and the turmeric (already melted in Trevalli Whole Milk) and stir continuously while heating the cream. Add salt and black pepper.
Grill the slices of bread in the oven and then spread the cream with asparagus on them.
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