Toast with asparagus, ricotta and prosciutto


Oh my! This is incredible, insane, absurd, extreme, ridiculous and unbelievable good. Quite something, don’t you think! But it’s true! You have two options: 1. You believe me on what I say, and you understand that it’s delicious. 2. You don’t believe me. I insist that you try it out yourself. Then you will be convinced! (: Actually I think you all should try this recipe out. No matter if you belong to number 1 or 2! You will be in heaven during eating this. Read further, so we can get started!

Allright. I’m going to talk a bit more about this fantastic toast. Because it’s going into the oven all together, something special happens. The toast will become very crunchy on the sides and soft and full of flavour, but not soggy on the inside (YES!). The pesto will also be a bit crunchy on the sides, but still with it’s fantastic taste. And it will give it’s flavour to your bread, asparagus and prosciutto (YES!). Then the asparagus. They will be soft with a little bite, like perfect asparagus should be (YES!). The ricotta mixure will be fresh and full of flavour, bringing the asparagus and prosciutto together (YES!). And than the delicious prosciutto which will be so full of flavour. Crunchy and brown on the outside, still soft and combined with other flavours on the bottom (YES!). If you weren’t convinced yet, you will be by now!

This is a perfect recipe for lunch or dinner. For special occasions or just to really enjoy dinner through the week. I am definetely going to make this again. More than once.

Toast with asparagus, ricotta and prosciutto out of the oven
yield: 4 toasts

200 gr fresh ricotta
1 egg
2 tsp lemon zest
splash of lemon juice
2 tbschopped leaf parsley
16 green asparagus
8 slices of prosciutto
4 big slices rustic bread
80 ml good qualitie pesto
(see my homemade pesto for a delicious recipe!)
some olive oil
Freshly ground pepper
Sea salt

Preheat your oven to 200 C.
Combine your ricotta, egg, lemon zest and parsley. Add some freshly ground black pepper and a pinch of sea salt.
Take your slices prosciutto. Place 2 asparagus on each one. Put about 1 tbs of your ricotta mixture on top of it. Gently fold your prosciutto over it so that you create a roll.
Take an oven plate and place your bread slices on it. Spread your pesto on top of your bread. Careful place the asparagus rolls on top of te pesto. Sprinkle with some drops of olive oil and put it in the oven for 30 minutes. We are looking for the asparagus to be soft, the bread to be toasted and the prosciutto to be crunchy and brown.
Take them out of the oven. Give each toast a splash of lemon juice and you are done! Serve them warm, with some argula salad for example. Jum!


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