Gourmet recipes

Recipe Bean spread, asparagus with mint and Crémant de Bourgogne

  • 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

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