- 16 small green asparagus
- a good handful peas
- about 10 radishes
- 1/4 fennel bulb
- about 20 cherry tomatoes
- a handful wild arugula
- 4 slices wholemeal or multigrain bread
- 5 1/2 ounces Saint-Moret® or similar cream cheese (100 g)
- 1 1/2 ounces parmesan (40 g)
- freshly ground black pepper
Instructions
Step 1: Spring Tartines
Bring a saucepan of salted water to a boil, and prepare a bowl with water and ice cubes.
Cut the tips of the asparagus into approximately 2 inch (5-6 cm) pieces. Rinse and immerse in the boiling water with the peas.
Drain and immediately plunge them into the ice water to keep their color. Leave for 2 minutes, then drain with a slotted spoon and lay on a dry tea towel.
Peel and wash the radishes and slice into fine rounds (about 3 mm) with a mandoline.
Rinse the fennel, and slice into thin slivers of the same size.
Wash and dry the cherry tomatoes and halve them.
Remove the stalks, wash, and dry a handful of wild arugula.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
