A delicious, unpretentious recipe from our chef Jamie that’s perfect for a quick and easy lunch. “I love making this recipe which tastes best at the height of the British Asparagus season,” he said.
Slices of fresh sourdough bread
1 bunch of fresh asparagus (best when in season)
¼ bunch of mint
100g frozen garden peas
200g ricotta cheese
Extra virgin olive oil
Salt & pepper
4 eggs (optional)
I buy my fresh sourdough bread from my local baker’s shop. This is cut into slices ready to toast.
For the asparagus I break off the woody bottom and cut the spears in half top to bottom. Pre-heat a griddle pan (a frying pan will do) and toss the asparagus in olive oil and season with salt and pepper.
Place the asparagus on the pan and cook for around 2 minutes on each side. For the pea pesto I use frozen garden peas. Simply add the amount you want to a cup or jug and pour boiling water over to just cover. Leave for 1 minute and drain off the water. Tip the peas into a mortar & pestle, add the mint leaves and bash up (you can gently blitz in a food processor if you don’t have one). Add a glug of extra virgin olive oil and season with salt & pepper and mix through. I sometimes add a sprinkle of chili flakes which add a bit of spice to the dish.
Place the sourdough in the toaster and cook until golden brown and crisp. Spread with the ricotta cheese, spoon over the pea pesto, lay the griddled asparagus on top and drizzle over extra virgin olive oil to finish. To make this more of a meal, place a poached egg onto the asparagus before drizzling over the olive oil.