Asparagus, pear and ricotta tartines with candied pecans recipe

Name: Asparagus, pear and ricotta tartines with candied pecans
Yield: Serves 6
Ingredients: 6 slices sourdough bread; 125g pack fine asparagus; 2 ripe pears, cored; ½ lemon, juiced; 125g ricotta; handful wild rocket; 2 tbsp balsamic glaze; 2 tbsp honey; 60g pecans; 2 tsp honey; 2 tsp caster sugar

It might just be considered an open-faced sandwich, but for some reason it tastes way more delicious than your two-bread-piece variety. Here we top it with crunchy pear slices, creamy ricotta, asparagus and a drizzle of balsamic glaze for an effortless, elegant Easter starter. The candied pecans add a welcome crunch and sweet finish.

See method

Serves 6
15 mins to prepare and 10 mins to cook
233 calories / serving

Shop your ingredients

Tesco Sourdough Bloomer 400G
6 slices sourdough bread
£2.10
£5.25/kg
Tesco Asparagus 180G
125g pack fine asparagus
£1.70
£9.44/kg
Rosedene Farms Small Pear Pack 550G
Aldi Price Match
2 ripe pears, cored
£0.99
£1.80/kg
Tesco Lemons Each
½ lemon, juiced
£0.37
£0.37/each
Tesco Ricotta Cheese 250 G
125g ricotta
£1.50
£6.00/kg
Tesco Wild Rocket 60G
handful wild rocket
£1.00
£16.67/kg
Mazzetti Chef's Reduction Classic Balsamic Glaze 215Ml
£2.80 Save 25% Clubcard Price
(£13.02/litre)
Offer valid for delivery from 28/09/2026 until 27/10/2026
2 tbsp balsamic glaze
£3.80
£17.67/litre
Stockwell & Co Honey 340G
Aldi Price Match
2 tbsp honey
£0.74
£2.18/kg
Tesco Pecan Nuts 150g
60g pecans
£3.30
£22.00/kg
Silver Spoon Caster Sugar 1Kg
2 tsp caster sugar
£2.25
£2.25/kg

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking sheet with nonstick baking paper. Toss the pecans with the honey and sugar in a bowl, then transfer to the lined sheet. Put the bread on a separate unlined baking sheet. Transfer both trays to the oven and cook for 8 mins, flipping the bread half-way through. Remove and set aside to cool on the sheets.
Meanwhile, bring a pan of water to the boil. Add the asparagus and blanch until tender. Remove and run under cold water. Pat dry, then slice in half lengthways.
Cut each pear into 9 slices and drizzle with the lemon juice. Season well.
Spread a liberal layer of ricotta over the sourdough toasts. Top each tartine with 3 slices of pear and 3 halved spears of asparagus.
Scatter the rocket over a serving plate and top with the tartines. Drizzle over the balsamic glaze followed by the honey. Roughly chop the candied pecans and sprinkle over the tartines.