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Poached Egg, Grilled Asparagus, Ricotta & Almonds on Toasted Bread
1 Egg
5 spears fresh Asparagus
2-3 Tbsp Ricotta Cheese
1 Tbsp Slivered Almonds
1/2 Lemon
A nice loaf of bread (I used Toscana)
Extra Virgin Olive Oil
Salt
White Vinegar
Chopped Chives (for garnish)
Fill a large pot half way with water. Bring to a boil. Prepare an ice bath and set aside. Cut off ends of asparagus so the spears are similar in length. Add to boiling water and blanch for about 30 seconds (the asparagus will turn bright green). Remove from heat and drain. Add to ice bath to cool down temperature. Spread slivered almonds in a pan and roast at 350 until they begin to brown. Remove from heat and set aside. Slice a thick piece of bread. Drizzle a generous amount of olive oil in each side and season with salt. Place on a baking sheet and toast in the oven at 375 and begin to toast bread. Heat up stove-top grill. Begin to grill asparagus until grill marks form (you should flip asparagus as you go). Bring a few inches of water and a tsp of vinegar (per 1 cup of water) to boil in a deep sauce pan. Gently add egg gently, remove from heat and cover. Allow to cook for 2-3 minutes. Removed toasted bread from oven, spread with ricotta. Squeeze lemon juice over asparagus. Layer asparagus over ricotta. Add poached egg. Season with salt. Sprinkle toasted almonds over the top. Garnish with chives.
