Roasted Asparagus Sandwiches
I love an open face sandwich situation. Mainly because that usually means there is so much filling the sandwich has to stay open. That’s definitely the case here with these Roasted Asparagus Sandwiches. They’re layered with lemony ricotta, prosciutto, roasted asparagus, a poached egg and some toasted walnuts. It’s a flavor combination that you wouldn’t expect but works so well together!
Roasted Asparagus Sandwiches
Spring has taken over with this easy recipe and I'm not complaining about it. An open-faced sandwich with lemon ricotta, roasted asparagus, prosciutto, walnuts and a poached egg. This easy-to-make meal is perfect for those lazy weekend afternoons or on those weeknights when you're just too tired to cook something elaborate.
Servings: 6
Equipment
- Baking sheet
- Mixing bowl
- Skillet
Ingredients
- 4 to 6 large slices french baguette or sourdough
- 2 pounds fresh asparagus cleaned and trimmed
- 3 tablespoons olive oil
- 2 teaspoon salt
- 1 teaspoon black pepper
- 2 cups ricotta
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 2 garlic cloves grated
- 8 to 12 slices prosciutto
- 2 teaspoons white vinegar
- 4 to 6 large eggs
- ½ cup walnuts
Instructions
- Preheat oven to 375º F. Place the bread slices on a baking sheet, on a single layer. Brush both sides liberally with 2 tablespoons olive oil. Bake in the oven for about 5 to 10 minutes or until golden brown and crispy on both sides. Remove from the oven and allow to cool.
- Place the asparagus on a baking sheet, drizzle with 1 tablespoon olive oil and season with ½ teaspoon salt and ½ teaspoon black pepper. Toss to combine and evenly coat. Roast for about 10 to 15 minutes, giving them a gentle toss about halfway through, or until tender and somewhat crisp. Remove from the oven and allow to cool.
- In a medium bowl combine the ricotta, lemon zest, lemon juice, grated garlic, ½ teaspoon salt, and ½ teaspoon black pepper. Stir until smooth. Set off to the side.
- Bring a large skillet or pot to a simmer. Add the remaining 1 teaspoon salt, and 2 teaspoons white vinegar. Bring back to a simmer. Crack the eggs into individual cups or ramekins. Stir the water rapidly, creating a whirlpool, and carefully drop in the eggs, one at a time. Turn off the heat and cover the pot or skillet. Allow the eggs to cook for about 3 minutes covered. Carefully remove each with a slotted spoon.
- To assemble the sandwiches, spread some ricotta on each slice of toasted bread. Top with 2 slices of prosciutto on each half and with a few spears of the roasted asparagus. Sprinkle with chopped walnuts. Top with a poached egg on each sandwich half. Drizzle with extra-virgin olive oil and season lightly with salt and freshly cracked black pepper. Serve warm or at room temperature. Enjoy!
