• 150 g cooked broad beans

• 150 g green asparagus

• A dozen mint leaves

• 2 tablespoons olive oil

• 2 tablespoons tahini (sesame puree) or other oilseed puree (almond, cashew …)

• Salt

• Pepper

To serve

• Mixed salad shoots

• Green asparagus head

• Toasted bread

• Olive oil

Course

• Wash and dry mint leaves.

• Wash and stem the asparagus, keeping only the tender part. Cook in simmering water for 5 minutes. They should remain firm.

• Drain the asparagus; you don’t want too much water.

• Cut off the heads and set aside to decorate your toast.

• Place the asparagus, cooked beans, olive oil, tahini, mint, salt and a little pepper in a blender.

• Blend until creamy.

• Spread on toasted bread slices

• 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