Roasted Asparagus Open Faced Sandwich
Updated
Updated
An easy, fresh, healthy, and super flavorful open faced sandwich to embrace asparagus season, with fresh homemade ricotta and pesto. Serve as a cold Vegetarian appetizer on mini crostini for tea parties or full bread slices for a light lunch!
Asparagus is available year-round (thank goodness), but spring is the best season for the freshest, with April being primetime, baby!
I just love it. Sometimes I’ll simply make oven roasted asparagus and eat the spears right off the tray like you would licorice sticks. (Hey, finger food comes in many different forms at my house.) This time, however, I decided they needed a bed. HA. As in toasted bread.
Doesn’t this lovely ‘lil open faced sandwich scream freshness and spring? I’m so in love with it!
Ingredients you need for this open faced sandwich
- Roasted Asparagus (<< this link is for my favorite recipe.)
- Ricotta cheese (<< this link is for my homemade recipe, which is a million times better than anything you’ll get at the store, BUT store bought is totally fine.)
- Pesto sauce (<< this link if for my homemade recipe. Also preferred, but store bought is totally ok!)
- Rustic Italian bread slices
- Olive oil
- Diced scallions
- Black pepper
If you prep all your ingredients the day before, this sandwich comes together in mere minutes! If not, it’s still super easy and well worth the effort. Every bite is wonderful.
If you’ve never made homemade ricotta, you must! You only need 4 simple ingredients and 20 minutes of time. The results are nothing short of fabulous – delicate, fluffy, and delicious.
You can make this as a half sandwich or as mini crostini to serve as an appetizer. These would be absolutely lovely for any tea party, luncheon, baby shower, or get together!
Other Asparagus Recipes we love!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Roasted Asparagus Open Faced Sandwich
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 slices rustic Italian bread
- 1/4 cup pesto sauce, (<< link to homemade recipe)
- 1/2 cup ricotta cheese, , warmed (<< link to homemade recipe)
- 1/2 pound roasted asparagus, (<< link for recipe)
- 1 scallion, , diced
- black pepper
Instructions
- Drizzle a little olive oil over the bread slices and toast until lightly browned.
- Spread about a tablespoon of pesto onto each slice, and spoon a few tablespoons of warm ricotta on top, followed by a couple asparagus spears and a sprinkle of chopped scallions.
- Finish them off by drizzling a tad more olive oil and a few turns of freshly cracked black pepper.
- Serve and enjoy pure bliss!
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
omg..i cant’ stop eating this. i’ve made it about four times since you posted. i find myself thinking about it at random times of the day…..lol so crazy good!!!!
Oh, I know right!? I love this little ditty. So glad you do, too! Have you tried the one I posted with the ricotta and roasted grapes? To die.
This recipe is very different but sounds so good :)
This looks SO good! I’ve been wanting to make a similar recipe lately but just haven’t gotten around to it. I’m re-inspired!!
Everything looks so good, I might as well move into the kitchen and never leave! Last week, I made your Crock pot Mongolian Beef and tonight the Crock pot Honey Sesame Chicken. Both were excellent. See comment on each recipe site. Looks like it’s time to make more ricotta, because I won’t use store bought any more.
I thought of you when I made this, knowing how much you both love asparagus, and your appreciation for the homemade ricotta. You’d love it. It’s so easy and flavorful. Good for a light lunch this weekend :D
I LIVE for asparagus season. almost as much as I LIVE for butternut squash season. Seriously…is there anything better than those roasted stalks?
Oh right. Roasted stalks with RICOTTA. Love.
Maybe when I get cravings for junk food I can discipline myself to roast up some asparagus–that sounds SO much better than chips or fries. Mmmmm!!! And I’ve been meaning to make that spring vegetable couscous of yours for a while but for some reason it keeps getting pushed to the next week and the next–I need to hunker down and just make it happen. I’ve been craving it ever since I read your post on it.
A-MAY-ZIN. I want it all!
wow, i never would have thought to mix the asparagus with pesto and ricotta! it sounds absolutely delicious and springy!