Cooking Instructions
1.
Preheat oven to 375 degrees F (190 degrees C).
2.
Place the
Baguettes (4 slices)
on a baking sheet in a single layer.
3.
Brush both sides liberally with
Olive Oil (2 Tbsp)
.
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.
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.
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.
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.
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.
9.
Crack the
Farmhouse Eggs® Large Brown Eggs (sponsored) (4)
into individual cups or ramekins.
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.
11.
Allow the eggs to cook for about 3 minutes covered. Carefully remove each with a slotted spoon.
12.
To assemble the sandwiches, spread some ricotta on each slice of toasted bread.
13.
Top each half with 2 slices of
Prosciutto (8 slices)
and with a few spears of the roasted asparagus.
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.
15.
Serve warm or at room temperature. Enjoy!
