Smashed Pea Asparagus Tartines

Smashed Pea Asparagus Tartines

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: Serves 2-4 1x

With lightly roasted asparagus and peas mashed with garlic and lemon juice, these simple and zesty smashed pea asparagus tartines are spring on toast.


For bread

4 slices crusty whole grain bread

1 tablespoon olive oil

1 garlic clove, peeled

For asparagus

810 asparagus spears, trimmed

1 teaspoon olive oil

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

For peas

1 cup peas, fresh or frozen

Juice of 1/2 lemon

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

For tartines

1 tablespoon finely chopped parsley

1 tablespoon minced chives

Flaky sea salt and black pepper for serving


Preheat the oven to 400 degrees F.

Drizzle the bread on both sides with olive oil. Place the slices on one half of a sheet pan.

On the half side of the sheet pan, toss the asparagus with olive, oil, salt and pepper. Arrange the spears in a single layer.

Roast the bread and asparagus until the asparagus turns bright green and the bread is toasted and golden brown. Flip the bread about halfway through cooking.

Rub the bread on both sides with the garlic clove and then mince it. Halve the asparagus spears.

In a large saucepan of salted boiling water, cook the peas for 2-3 minutes until they are just tender. Using a slotted spoon, transfer the peas to a bowl of ice water to stop them from cooking. Drain the peas once they have cooled.

In a small bowl, mash the peas with the minced garlic, lemon juice, salt and pepper.

Spoon the smashed peas on the toasted bread. Arrange the asparagus on top.

Sprinkle with parsley, chives, flaky sea salt and pepper before serving.