Pesto Ricotta With Asparagus on Toast

Pesto Ricotta With Asparagus on Toast
Photo Credit
Sam Jones/Vaughn Communications
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 4 servings.
Category
Eggs
Meatless
Course
Breakfast & Brunches
Lunch
Credit
Renee Seaman, Andover, New Jersey
Sources
Old Farmer's Almanac Contests

Move over avocado toast—there’s a new brunch favorite in town. Pesto Ricotta Asparagus Toast is a simple yet flavorful recipe that combines creamy ricotta, fresh pesto, tender asparagus, and a perfectly cooked egg on crispy toast. With just five main ingredients, this dish delivers gourmet flavor without complicated prep.

This award-winning recipe, created by Renee Seaman of Andover, New Jersey, earned third prize in a Five or Fewer Ingredients recipe contest thanks to its fresh taste and elegant presentation. Whether you’re looking for a quick breakfast, light lunch, or impressive brunch dish, this pesto ricotta toast is an easy way to impress!

Ingredients
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

Instructions

  1. In a bowl, combine ricotta, ¼ cup of pesto, and salt and pepper. 
  2. Break ends off asparagus. Place spears in a shallow, nonstick pan with a lid. Add enough water to just cover the 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. 
  3. Drain water from pan and set aside for cooking the eggs. 
  4. While asparagus is cooking, toast bread slices in a toaster or under the broiler until golden brown. 
  5. 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.) 
  6. Spread one-quarter of the ricotta mixture on top of a piece of toast, then add four asparagus spears and top with an egg. 
  7. Repeat for the rest of the pieces of toast.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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