Spring on Toast

Recipe Author: Gracie Schatz

This dish highlights the vibrant flavors of spring ingredients on a crisp piece of toast. The key is to cook the asparagus just right—tender but not mushy. Grilling or using a hot cast iron pan works best. Paired with spongy, flavorful bread, creamy Petit Suisse cheese, a perfectly soft-boiled egg, and fresh pea shoots, this dish makes an excellent breakfast, brunch, or light dinner.

Ingredients:

- 2 thick slices of Noisette PK Bread

- 1 bunch asparagus

- 1/4 cup Petit Suisse cheese or Ricotta

- 2 eggs

- Herbs and pea shoots to garnish

- Salt and pepper

- 3 Tbsp olive oil

Instructions:

For the Eggs:

1. Bring a small pot of water to a boil.

2. Carefully lower the eggs into the pot using a slotted spoon.

3. Cook for 6-7 minutes for a medium yolk, and transfer to an ice bath.

For the Asparagus:

1. Snap off the tough ends of the asparagus.

2. Heat a large cast-iron skillet over high heat, add olive oil, and cook the asparagus stalks in a single layer.

3. Cook for about 5 minutes, shaking the pan to ensure even cooking.

To Assemble:

1. Toast the bread or pan-fry it in butter until golden brown.

2. Generously spread Petit Suisse cheese on the toast.

3. Arrange the asparagus on top, sprinkle with sea salt.

4. Peel and halve the eggs, place them on top of the asparagus, and season with salt and pepper.

5. Garnish with fresh herbs and pea shoots.

This toast is perfect for a fresh and satisfying meal at any time of the day.