1 large handful of fresh herbs (basil, mint, parsley, thyme etc.)
4-5 Tbs extra virgin olive oil
lemon juice to taste
.
2-3 soft boiled eggs
Instructions
Discard the woody ends of the asparagus spears (I use them when making a vegetable stock).
Place them in salted boiling water and cook for a minute or two.
Grease your grill pan with a few drops of olive oil and heat. Place the asparagus on medium high heat and grill all over until nicely charred, 4-5 mins.
Mix ricotta, philadelphia and lemon zest until smooth. Season with salt and pepper.
To make the vinaigrette place herbs in your food processor with the olive oil and whizz until smooth, add lemon juice to taste.
Place asparagus into a dish and pour over half the vinaigrette and mix.
Toast the bread lightly on both sides.
Spread the toasted bread with the cheese mixture then top with smoked salmon and asparagus. Drizzle with more vinaigrette.
Serve with soft boiled eggs.
Notes
You can make the vinaigrette in advance but don't add the lemon juice until the last moment. The lemon will turn it into a yellowish colour if kept too long.
This could be served as a filling lunch or a light meal for two. You can also serve them as an appetiser cut into smaller pieces.
Recipe by HatiBon English at https://www.hatibon.com/blog/2017/05/grilled-asparagus-smoked-salmon-tartine/