A great spring – summer lunch or dinner! Farm fresh asparagus , spring onions, heirloom tomatoes and eggs makes a healthy and delicious meal. Do not skip the fruity raspberry vinegar.
12 fat asparagus ,washed and ends snapped
1/2 cup roasted cashews
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
2 thin scallions, coarsely chopped
2 garlic cloves
3 tablespoons extra virgin olive oil
8 slices of good crusty country bread
4 well ripened but firm heirloom tomatoes , sliced thick
coarse sea salt
freshly ground black pepper
1/4 cup raspberry vinegar
additional extra virgin olive oil for toasting bread
To make soft boiled eggs, add eggs in a medium saucepan, fill with water until an inch high above the eggs , bring to a boil over medium-high heat. Turn off heat as soon as it comes to a rolling boil, remove eggs from water and let cool. Peel and cut into quarters.
To make asparagus-cashew pesto, bring fresh water to boil in the same saucepan, add asparagus and let boil for 2-3 minutes until tender, drain , immediately plunge into a large bowl filled with ice water to stop cooking. Drain , pat dry and coarsely chop. Add to food processor along with next 6 ingredients (through olive oil). Process until coarsely ground. Set aside.
To toast bread, heat a cast iron skillet until hot, brush oil on both sides of each bread slice, place on hot skillet and cook until both sides are golden brown. Repeat with remaining slices.
To serve, spread about 1/4 cup of pesto on each slice, 2-3 slices of tomato, season with salt and pepper, top with a few egg quarters and finally drizzle some raspberry vinegar. Serve immediately.
Makes 8 toasts