This simple bruschetta highlights creamy lemon ricotta topped with oven-roasted spring asparagus and mouthwatering pan-fried pancetta. And it pairs beautifully with a minerally white wine!
Read more about this simple, inexpensive recipe! https://winesp.ec/3nr9uEH
Explore Wine Spectator’s free newsletters: https://winesp.ec/3aPmizT
Introductory offer: Subscribe to Wine Spectator for just $12! https://winesp.ec/2JTLzy1