Recipe

Spring 2021

Ben Tish’s Asparagus and Ricotta on toast with free range egg and Aleppo pepper-salt

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Serving: 4

Asparagus and eggs on sourdough

Ingredients

1 Bunch of English Asparagus, woody ends trimmed and spears cut in half (no need to peel)

4 Free range eggs

150g Ricotta

4 Large slices of sourdough

Pinch of Maldon Salt

Zest and juice of half an unwaxed lemon

1 Tsp Aleppo pepper

Black pepper

Extra virgin olive oil

Preparation

English Asparagus is wonderful and only in season for a few weeks, so make the most of it!

This Italian inspired dish is ideal for a light dinner or brunch – its fresh and clean with a smokey sweet kick and crunch from the Aleppo pepper-salt.

Firstly, boil the eggs for 6 minutes. Drain and refresh for a minute under cold running water. When cool enough to handle carefully peel them and reserve.

While the eggs are cooking boil another pan of salted water and cook the Asparagus spears.

Set a pan of salted water on to boil and cook the Asparagus for 3 minutes until just tender. Remove from the water and drain well. Season with Maldon salt, black pepper, lemon juice and olive oil.

Whisk the ricotta with the lemon zest and some black pepper.

Mix the Aleppo pepper with 1 tsp of Maldon salt.

 When ready, toast the sourdough lightly on both sides, spread each slice with ricotta and then top with the Asparagus. Cut each egg in half place this on the toast with the Asparagus. Finally sprinkle the Aleppo pepper salt over the top and finish with more olive oil. Serve.

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