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SideChef
Recipes
American
Roasted Asparagus Sandwiches

12 INGREDIENTS • 15 STEPS • 30MINS

Roasted Asparagus Sandwiches

Recipe
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.
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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
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.
30MINS
Total Time
$8.80
Cost Per Serving
Ingredients
Servings
4
us / metric
Baguette
4 slices
Large Baguettes
or Sourdough
Asparagus
6 1/2 cups
Asparagus, washed, trimmed
Olive Oil
3 Tbsp
Olive Oil
Salt
2 tsp
Salt
Ground Black Pepper
1 tsp
Ground Black Pepper
Ricotta Cheese
2 cups
Ricotta Cheese
Lemon
1
Lemon, zested, juiced
1 Tbsp zest and 1 Tbsp juice per 4 servings
Garlic
2 cloves
Garlic, grated
Prosciutto
8 slices
Prosciutto
Distilled White Vinegar
2 tsp
Distilled White Vinegar
Large Egg
4
Farmhouse Eggs® Large Brown Eggs
Walnut
1/2 cup
Walnut, chopped
Nutrition Per Serving
VIEW ALL
Calories
718
Fat
43.8 g
Protein
38.3 g
Carbs
50.1 g
Add to plan
logo
Roasted Asparagus Sandwiches
Save
author_avatar
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
Cooking InstructionsHide images
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 2 Place the Baguettes (4 slices) on a baking sheet in a single layer.
step 3
Brush both sides liberally with Olive Oil (2 Tbsp).
step 3 Brush both sides liberally with Olive Oil (2 Tbsp).
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 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 (6 1/2 cups) on a baking sheet, drizzle with Olive Oil (1 Tbsp), season with Salt (as needed) and Ground Black Pepper (as needed). Toss to combine and evenly coat.
step 5 Place the Asparagus (6 1/2 cups) on a baking sheet, drizzle with Olive Oil (1 Tbsp), season with Salt (as needed) and Ground Black Pepper (as needed). 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 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 (2 cups), zest and juice from Lemon (1), Garlic (2 cloves), Salt (as needed), and Ground Black Pepper (as needed). Stir until smooth. Set off to the side.
step 7 In a medium bowl, combine the Ricotta Cheese (2 cups), zest and juice from Lemon (1), Garlic (2 cloves), Salt (as needed), and Ground Black Pepper (as needed). Stir until smooth. Set off to the side.
step 8
Bring a large skillet or pot to a simmer. Add the remaining Salt (1 tsp) and Distilled White Vinegar (2 tsp). Bring back to a simmer.
step 8 Bring a large skillet or pot to a simmer. Add the remaining Salt (1 tsp) and Distilled White Vinegar (2 tsp). Bring back to a simmer.
step 9
Crack the Farmhouse Eggs® Large Brown Eggs (4) into individual cups or ramekins.
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 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 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 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 13 Top each half with 2 slices of Prosciutto (8 slices) and with a few spears of the roasted asparagus.
step 14
Sprinkle with Walnut (1/2 cup). 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 14 Sprinkle with Walnut (1/2 cup). 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!
step 15 Serve warm or at room temperature. Enjoy!
Tags
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American
Brunch
Lunch
Date Night
Healthy
Shellfish-Free
Father's Day
Sandwiches & Wraps
Mother's Day
Spring
Summer
Vegetables
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