I’m a Food Expert, and This 30-Minute High-Protein Meal Is All I’m Eating This Summer

In between the hardy tubers of winter and juicy produce of summer lies perhaps the best category of seasonal crops: the tender, green vegetables of spring, in particular, asparagus. Slightly sweet with an almost nutty, grassy flavor, these long, thin spears look elegant on the plate and boast excellent nutritional value. You can serve these delicate stalks simply steamed, roasted or grilled as a side — but why not turn them into the main event?

Let us introduce you to asparagus tartines. What is a tartine, you ask? It’s basically a fancy toast that you can have for brunch, a snack or light meal. A tartine was born for a beautiful presentation but in an unfussed, effortlessly chic way — the word is French, after all. It’s an excellent stage to really give asparagus, or any seasonal veg, its star turn. To really let the distinctive flavor of asparagus pop, the Good Housekeeping Test Kitchen combined it with a supporting cast of mild ingredients: ricotta cheese and eggs. (Asparagus is that springtime diva and should not be overshadowed by assertive ingredients.) The result is a dish that’s super satisfying, easy to make. All the cooking happens on two sheet pans in the oven — including the eggs!

1. Toast slices of crusty bread in the oven (opt for multigrain to boost the fiber!)
2. Roast asparagus at the same time on another oven rack
3. Bake eggs on sheet pan used for asparagus
4. Spread toast with a creamy ricotta-pecorino blend that’s bright with mint and lemon zest
5. Top each slice with asparagus and eggs
6. Make it rain with sliced scallions, more mint and flaky sea salt

Not only is this dish delicious and pretty to look at, each tartine provides 28 grams of protein and 8 grams of fiber.