Roasted Asparagus Sandwiches

12 INGREDIENTS • 15 STEPS • 30MINS

Roasted Asparagus Sandwiches

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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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.

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

30MINS

Total Time

Ingredients

Servings

4

us / metric

4 slices

Large Baguettes

or Sourdough

6 1/2 cups

Asparagus, washed, trimmed

3 Tbsp

Olive Oil

2 tsp

Salt

1 tsp

Ground Black Pepper

2 cups

Ricotta Cheese

1

Lemon, zested, juiced

1 Tbsp zest and 1 Tbsp juice per 4 servings

2 cloves

Garlic, grated

8 slices

Prosciutto

2 tsp

Distilled White Vinegar

4

Large Eggs

1/2 cup

Walnuts, chopped

Nutrition Per Serving

VIEW ALL

Calories

718

Fat

43.8 g

Protein

38.3 g

Carbs

50.1 g

Love This Recipe?

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 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 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 (1/2 tsp) and Ground Black Pepper (1/2 tsp). 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 (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 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 (1/2 tsp), and Ground Black Pepper (1/2 tsp). 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 (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 (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 Large Eggs (4) into individual cups or ramekins.

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 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

Sandwiches & Wraps

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