Spring Tartines

A light, vegetarian recipe from Alain Ducasse Nature.

1 bunch asparagus, tips only

handful frozen peas

10 radishes, sliced

1 loaf multigrain bread, sliced

about 1/4 fennel bulb, sliced

grape tomatoes, halved (about a pint)

handful arugula

ricotta cheese (maybe a half container)

shaved parmesan

olive oil

salt and pepper

Blanch and shock asparagus and peas. Halve asparagus tips, lengthwise.

Toast bread on one side.

Spread ricotta on bread. Add radishes, tomato, peas and asparagus tips. Top with arugula and cheese. Drizzle on some oil and add salt and pepper and serve.

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Filed under appetizers, vegetarian

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