Ricotta Toasts with Asparagus & Soft Eggs
Grilled sourdough with whipped ricotta, roasted asparagus, soft eggs and a cilantro-pistachio verde.
Ingredients
For 2 servings
- 40 g cilantro
- 280 g asparagus, trimmed
- 4 piece eggs
- 240 g ricotta
- 2 piece thick slices sourdough
- 50 g pistachios, toasted
- 30 g parmesan, grated
- 1 piece lemon, zested and juiced
- 2 piece radishes, thinly sliced
- 15 g mint, chopped
- 30 g basil, torn
- 3 g honey
- 3 g Calabrian chilli paste
- 1 piece garlic clove
- 70 g extra-virgin olive oil
- Salt, to taste
- Black pepper, to taste
Nutrition / serving
- Calories
- 560 kcal
- Protein
- 30 g
- Carbs
- 45 g
- Fat
- 32 g
Allergens: Egg, Gluten, Milk, Nuts, dairy, eggs, gluten, tree_nuts
Estimated from ingredient data.
Method
Heat the oven to 220°C. Roast the asparagus with a little oil and seasoning for 8–10 minutes, until tender.
Soft-boil the eggs for 7 minutes, cool and peel.
Blend the cilantro, pistachios, garlic, parmesan, lemon juice, mint, honey and chilli paste with a little oil into a textured verde.
Whip the ricotta with a little oil, lemon zest and salt.
Griddle the sourdough until crisp with char marks.
Spread with the whipped ricotta, top with asparagus, halved eggs and the verde, and finish with basil and radish.
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