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150 g cooked broad beans
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150 g green asparagus
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A dozen mint leaves
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2 tablespoons olive oil
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2 tablespoons tahini (sesame puree) or other oilseed puree (almond, cashew …)
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Salt
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Pepper
To serve
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Mixed salad shoots
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Green asparagus head
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Toasted bread
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Olive oil
Course
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Wash and dry mint leaves.
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Wash and stem the asparagus, keeping only the tender part. Cook in simmering water for 5 minutes. They should remain firm.
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Drain the asparagus; you don’t want too much water.
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Cut off the heads and set aside to decorate your toast.
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Place the asparagus, cooked beans, olive oil, tahini, mint, salt and a little pepper in a blender.
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Blend until creamy.
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Spread on toasted bread slices
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Cut the asparagus heads in half lengthways and spread them evenly over the tartines. Sprinkle with lettuce shoots and a few drops of olive oil.
To be enjoyed with our Crémant de Bourgogne