Spring Tartines

Ingredients (4 pieces)
  • 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


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