RECIPE
13 INGREDIENTS15 STEPS30MIN

Roasted Asparagus Sandwiches

4.7
3 Ratings
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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.

30MIN

Total Cooking Time

13

Ingredients
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.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
4 slices
Large Baguettes
Sourdough
6 1/2 cups
Asparagus , washed, trimmed
1/2 Tbsp
2 cups
Ricotta Cheese
1 Tbsp
Lemons , zested
1 Tbsp
Lemons , freshly squeezed
2 cloves
Garlic , grated
8 slices
Prosciutto
1/2 Tbsp
Distilled White Vinegar
1/2 cup
Walnuts , chopped
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Directions

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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 (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 5
Place the Asparagus (6 1/2 cups) on a baking sheet, drizzle with Olive Oil (1 Tbsp) , season with Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp) . 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 (2 cups) , Lemons (1 Tbsp) , Lemons (1 Tbsp) , Garlic (2 cloves) , Salt (1/2 tsp) , and Ground Black Pepper (1/2 tsp) . 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 (1/2 Tbsp) . Bring back to a simmer.
Step 9
Crack the Large 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 (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!

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