RECIPE
12 INGREDIENTS 15 STEPS 30min

Roasted Asparagus Sandwiches

4.8
4 Ratings
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.
Roasted Asparagus Sandwiches Recipe | SideChef
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.
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I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.
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Candid Appetite
I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.
http://www.thecandidappetite.com
30min
Total Time
$8.80
Cost Per Serving

Ingredients

Servings
4
US / METRIC
4 slices
Large Baguettes
or Sourdough
905 g
Asparagus , washed, trimmed
10 g
480 g
Ricotta Cheese
1
Lemon , zested, juiced
1 Tbsp zest and 1 Tbsp juice per 4 servings
2 cloves
Garlic , grated
8 slices
Prosciutto
10 mL
Distilled White Vinegar
60 g
Walnuts , chopped
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Nutrition Per Serving

VIEW ALL
CALORIES
718
FAT
43.8 g
PROTEIN
38.3 g
CARBS
50.1 g

Cooking Instructions

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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Place the Baguettes (4 slices) on a baking sheet in a single layer.
Step 3
Brush both sides liberally with Olive Oil (30 mL) .
Step 4
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.
Step 5
Place the Asparagus (905 g) on a baking sheet, drizzle with Olive Oil (15 mL) , season with Salt (3 g) and Ground Black Pepper (1 g) . Toss to combine and evenly coat.
Step 6
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.
Step 7
In a medium bowl, combine the Ricotta Cheese (480 g) , zest and juice from Lemon (1) , Garlic (2 cloves) , Salt (3 g) , and Ground Black Pepper (1 g) . Stir until smooth. Set off to the side.
Step 8
Bring a large skillet or pot to a simmer. Add the remaining Salt (6 g) and Distilled White Vinegar (10 mL) . Bring back to a simmer.
Step 9
Crack the Farmhouse Eggs® Large Brown Eggs (4) into individual cups or ramekins.
Step 10
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.
Step 11
Allow the eggs to cook for about 3 minutes covered. Carefully remove each with a slotted spoon.
Step 12
To assemble the sandwiches, spread some ricotta on each slice of toasted bread.
Step 13
Top each half with 2 slices of Prosciutto (8 slices) and with a few spears of the roasted asparagus.
Step 14
Sprinkle with Walnuts (60 g) . 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.
Step 15
Serve warm or at room temperature. Enjoy!
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Nutrition Per Serving
Calories
718
% Daily Value*
Fat
43.8 g
56%
Saturated Fat
12.9 g
64%
Trans Fat
0.4 g
--
Cholesterol
298.2 mg
99%
Carbohydrates
50.1 g
18%
Fiber
8.0 g
29%
Sugars
6.5 g
--
Protein
38.3 g
77%
Sodium
2547.4 mg
111%
Vitamin D
0.2 µg
1%
Calcium
349.3 mg
27%
Iron
9.0 mg
50%
Potassium
826.0 mg
18%
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