Pesto Ricotta With Asparagus on Toast

Pesto Ricotta With Asparagus on Toast
Sam Jones/Quinn Brein


1 cup ricotta cheese
1/4 cup plus 2 teaspoons basil pesto
salt and freshly ground black pepper, to taste
16 asparagus spears
4 slices hearty white, whole wheat, or Panella bread
4 eggs


In a bowl, combine ricotta, ¼ cup of pesto, and salt and pepper.

Break ends off asparagus. Place spears in a shallow, nonstick pan with a lid. Add enough water to just cover asparagus. Cover and cook over medium-high heat for 6 to 8 minutes, or until crisp tender. Remove asparagus from water and blot with paper towels to dry. Sprinkle with salt and pepper. Drain water from pan and set aside for cooking the eggs.

While asparagus is cooking, toast bread slices in a toaster or under the broiler until golden brown.

Put remaining 2 teaspoons of pesto into the pan and spread out evenly. Over medium-high heat, cook eggs for about 1 to 2 minutes on one side and 30 seconds to 1 minute on the other. (You want the yolk to be runny.)

Spread one-quarter of the ricotta mixture on top of a piece of toast, then add four asparagus spears and top with an egg. Repeat for the rest of the pieces of toast.


Makes 4 servings.

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