asparagus on toast but make it actually filling

British asparagus is properly here now and I refuse to let the season go by without eating it basically every other day until it disappears again in June. My nan used to do it boiled with butter and that was that. Dead simple. I still love that but I wanted something a bit more — I don't know — substantial for a weeknight when I've come in from school and can't face actually cooking. So I've been doing this: sourdough toast, a good smear of ricotta, asparagus spears roasted for about 12 minutes with a bit of rapeseed oil and salt, then a soft-boiled egg on top. Lemon zest over the whole thing at the end. Takes maybe 20 minutes start to finish, honestly probably less. The ricotta makes it feel a bit lighter than hollandaise but you still get that creamy thing going on. And the egg yolk kind of becomes the sauce which — I mean it just works. Proper seasonal, dead easy, and I've had it three times this week already.