Asparagus, pear and ricotta tartines with candied pecans recipe

Asparagus, pear and ricotta tartines with candied pecans recipe

1 rating

It might just be considered an open-faced sandwich, but for some reason it tastes way more delicious than your two-bread-piece variety. Here we top it with crunchy pear slices, creamy ricotta, asparagus and a drizzle of balsamic glaze for an effortless, elegant Easter starter. The candied pecans add a welcome crunch and sweet finish. See method

  • Serves 6
  • 15 mins to prepare and 10 mins to cook
  • 233 calories / serving
  • Healthy

Ingredients

  • 6 slices sourdough bread
  • 125g pack fine asparagus
  • 2 ripe pears, cored
  • ½ lemon, juiced
  • 125g ricotta
  • handful wild rocket
  • 2 tbsp balsamic glaze
  • 2 tbsp honey

For the candied pecans

  • 60g pecans
  • 2 tsp honey
  • 2 tsp caster sugar

Each serving contains

  • Energy

    980kj
    233kcal
    12%
  • Fat

    10g 14%
  • Saturates

    2g 11%
  • Sugars

    17g 19%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 30.2g Protein 6.1g Fibre 2.9g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking sheet with nonstick baking paper. Toss the pecans with the honey and sugar in a bowl, then transfer to the lined sheet. Put the bread on a separate unlined baking sheet. Transfer both trays to the oven and cook for 8 mins, flipping the bread half-way through. Remove and set aside to cool on the sheets.
  2. Meanwhile, bring a pan of water to the boil. Add the asparagus and blanch until tender. Remove and run under cold water. Pat dry, then slice in half lengthways.
  3. Cut each pear into 9 slices and drizzle with the lemon juice. Season well.
  4. Spread a liberal layer of ricotta over the sourdough toasts. Top each tartine with 3 slices of pear and 3 halved spears of asparagus.
  5. Scatter the rocket over a serving plate and top with the tartines. Drizzle over the balsamic glaze followed by the honey. Roughly chop the candied pecans and sprinkle over the tartines.

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