Name: Lemon-Herb Ricotta Toast with Soft-Poached Eggs, Blanched Asparagus & Pea Shoots
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Modern Mediterranean
Ingredients: 4 slices Sourdough bread slices; 180 g (≈12 tbsp) Fresh whole-milk ricotta; 8 pieces Large eggs; 24 spears Asparagus spears, trimmed; 120 g (≈4 cups) Pea shoots or baby greens; 4 tbsp Fresh chives, finely chopped; 4 tbsp Fresh parsley, finely chopped; 2 tsp (from 1 large lemon) Lemon zest; 4 tsp (≈20 ml) Lemon juice; 8 tsp (≈40 ml), divided Extra-virgin olive oil; 4 tsp (≈20 ml) Sherry vinegar (or extra lemon juice); 4 tsp (for toasting) Unsalted butter; 4 pinches Aleppo pepper or red pepper flakes; 2 wedges Lemon wedges (optional)

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