These beautiful asparagus tartines are the ideal springtime dish for brunch or a light dinner. As a bonus, they come together in 30 minutes all on one sheet pan — and pack in 8 grams of fiber per serving.
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Ingredients
4
slices multigrain sourdough bread
1lb.
asparagus, ends trimmed
11/2Tbsp.
olive oil, divided
Kosher salt and pepper
1/2tsp.
lemon zest plus 1/2 tablespoon lemon juice
3
scallions, thinly sliced, whites and greens separated
1cup
part-skim ricotta cheese
1/4cup
grated Pecorino Romano cheese
1Tbsp.
milk, plus more if needed
1/4cup
mint leaves, chopped and divided
8
large eggs
Flaky sea salt (optional)
Mixed greens, for serving
Directions
Step 1Arrange oven rack 6 inches from broiler and another rack a few inches below and heat to broil.
Step 2On large rimmed baking sheet, arrange bread. On separate rimmed baking sheet, toss asparagus with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Broil bread on top rack and asparagus on lower rack until bread is crisp, 1 to 3 minutes per side (depending on broiler). Remove bread, transfer asparagus to upper rack and broil until just tender, 3 to 6 minutes more (depending on thickness).
Step 3Drizzle 1/2 tablespoon lemon juice over asparagus, toss with scallion whites, then transfer to plate. Adjust oven temperature to 450°F.
Step 4In medium bowl, stir together ricotta, Pecorino Romano, 1 tablespoon milk, reserved lemon zest, half each of mint and scallion greens, and 1/4 teaspoon each salt and pepper. If ricotta seems dry, fold in a teaspoon or more of milk at a time as needed. Set aside.
Step 5Brush baking sheet used for asparagus with remaining 1/2 tablespoon oil. Crack eggs on top (eggs will spread) and bake on lower rack until just set, 6 to 7 minutes (see Recipe Tip).
Step 6Spread herbed ricotta on toast and top with asparagus and eggs. Sprinkle with remaining scallion greens and mint. Sprinkle with flaky sea salt if desired and serve with mixed greens.
Recipe Tip: Consuming raw or undercooked eggs may increase the risk of foodborne illness.
NUTRITIONAL INFORMATION (per serving): About 451 calories, 24 g fat (8.5 g saturated), 397 mg cholesterol, 765 mg sodium, 33 g carbohydrates, 8 g fiber, 2 g sugar (0 g added sugar), 28 g protein
Stefani (she/her) is a registered dietitian, a NASM-certified personal trainer and the director of the Good Housekeeping Institute Nutrition and Fitness Lab, where she oversees all nutrition and fitness-related content, testing and evaluation. She holds a master’s degree in clinical nutrition from New York University, as well as advanced certifications as a Women's Fitness Specialist and a Behavior Change Specialist. Stefani is dedicated to providing readers with evidence-based content to encourage informed food choices and healthy living. She is an avid CrossFitter and a passionate home cook who loves spending time with her big fit Greek family.