Tartines are always a good idea! Even more when it sings the beginning of spring : asparagus, peas, cherry tomatoes and radishes give you a hint of how fresh this recipe is. Let's see how it tastes now.
- 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
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Cancel anytime
All My Chefs suggests
Other recipes by Alain Ducasse
