Loaded ricotta toasts

Method

• step 1

  Cook the eggs in a pan of simmering water for 6 mins if at room temperature, or 8 mins if fridge-cold. Rinse under cold running water to halt the cooking process, then set aside.

• step 2

  Trim off the woody ends from the asparagus, then steam using a tiered steamer or colander set over the pan you used to cook the eggs for 4-6 mins until tender.

• step 3

  Zest and juice the lemon half, then tip the zest into a bowl. Grate in the parmesan, then mix in the ricotta. Pick the leaves from the tarragon and finely chop, then stir this into the ricotta mixture along with some seasoning.

• step 4

  Whisk the oil, lemon juice and some seasoning together in a separate bowl. Toss the steamed asparagus spears in the dressing, then set aside while you peel and halve the boiled eggs.

• step 5

  Toast the bread, then spread with the ricotta mixture. Toss the watercress with the asparagus, and pile onto the toasts. Top with the eggs and spoon over the remaining dressing.