From above, two wide slices of charred sourdough sit on white plates, generously swirled with whipped ricotta and topped with glossy roasted asparagus spears, halved soft eggs with golden centers, vivid green cilantro-pistachio sauce, lemon zest, pink radish slices, cracked pepper, and scattered edible flowers.

Grilled Ricotta Toasts with Asparagus, Soft Eggs & Cilantro Pistachio Verde

Name: Grilled Ricotta Toasts with Asparagus, Soft Eggs & Cilantro Pistachio Verde
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: cilantro, 1 packed cup tender leaves and stems; asparagus, 10 oz trimmed; large egg, 4; whole milk ricotta, 1 cup; sourdough bread, 2 large thick slices; shelled pistachios, 1/4 cup lightly toasted; Parmesan cheese, 2 tbsp finely grated; lemon, 1 zested and juiced (2 tbsp juice); radishes, 2 very thinly sliced; fresh mint, 1 tbsp chopped; fresh basil, 2 tbsp torn; honey, 1 tsp; Calabrian chili paste, 1 tsp; garlic, 1 small clove; extra-virgin olive oil, 5 tbsp divided; kosher salt, 1 tsp plus more to taste; black pepper, 1/2 tsp plus more to taste

Category Brunch

Prep 15 minutes

Cook 15 minutes

Style Italian

Technique Roasting

Diet Friendly Vegetarian

Daily Recipe: April 04, 2026

This spring-ready brunch takes an Italian idea in a fresher, less expected direction: creamy whipped ricotta on crisp grilled sourdough, topped with jammy roasted asparagus, soft eggs, and a bright cilantro–pistachio salsa verde. Cilantro is unusual in Italian-leaning cooking, but here it brings a lively green snap that plays beautifully with lemon, herbs, rich cheese, and earthy asparagus. The result feels elegant, seasonal, and just dramatic enough for a beautiful brunch plate.

Ingredients (for 2)

Cilantro - 1 packed cup - tender leaves and stems
Asparagus - 10 oz - trimmed
Large egg - 4
Whole milk ricotta - 1 cup
Sourdough bread - 2 large thick slices
Shelled pistachios - 1/4 cup - lightly toasted
Parmesan cheese - 2 tbsp - finely grated
Lemon - 1 - zested and juiced (2 tbsp juice)
Radishes - 2 - very thinly sliced
Fresh mint - 1 tbsp - chopped
Fresh basil - 2 tbsp - torn
Honey - 1 tsp
Calabrian chili paste - 1 tsp
Garlic - 1 small clove
Extra-virgin olive oil - 5 tbsp - divided
Kosher salt - 1 tsp plus more to taste
Black pepper - 1/2 tsp plus more to taste

Preparation

Step 1 - 🔥🍳💧

Preheat the oven to 425°F. Bring a small saucepan of water to a gentle boil for the eggs.
Step 2 - 🥬🔥🍋

Place the asparagus on a sheet pan and toss with 1 tbsp olive oil, a pinch of kosher salt, black pepper, and half the lemon zest. Roast for 8 to 10 minutes until tender and lightly blistered.
Step 3 - 🥚⏲️🧊

Lower the eggs into the boiling water and cook for 7 minutes for jammy centers. Transfer to ice water, cool for 2 minutes, then peel carefully.
Step 4 - 🌿🥜🌀

Blend cilantro, pistachios, garlic, Parmesan, lemon juice, mint, honey, Calabrian chili paste, and 3 tbsp olive oil until spoonable but still textured. Add a splash of water if needed, then season with kosher salt and black pepper.
Step 5 - 🧀🥣🍋

In a bowl, whip the ricotta with 1 tbsp olive oil, the remaining lemon zest, and a pinch of kosher salt until smooth and airy.
Step 6 - 🍞🔥🍳

Heat a grill pan or skillet over medium-high heat. Brush the sourdough with a little olive oil and grill for 1 to 2 minutes per side until crisp with charred marks.
Step 7 - 🥄🍞🥬

Spread the whipped ricotta over the warm sourdough toasts and arrange the roasted asparagus on top.
Step 8 - 🥚🌿✨

Halve the soft eggs and place two halves on each toast. Spoon the cilantro pistachio verde over the top.
Step 9 - 🌸🌿🍽️

Top with torn basil, thinly sliced radishes, extra black pepper, and a tiny drizzle of olive oil. Serve right away.

Additional

For an even more dramatic plate, serve the toasts on a bed of peppery arugula dressed with lemon and olive oil. If you want to lean further into spring, add a few blanched peas to the verde or shave raw fennel over the top. Kids can help peel eggs, spread ricotta, and decorate with radishes and herbs.