Smashed Pea Asparagus Tartines
With lightly roasted asparagus and peas mashed with garlic and lemon juice, these simple and zesty smashed pea asparagus tartines are spring on toast.
Servings: 4
Ingredients
- For bread
- 4 slices crusty whole grain bread
- 1 tablespoon olive oil
- 1 garlic clove peeled
- For asparagus
- 8-10 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
Instructions
- 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.
Nutrition
Calories: 149kcal | Carbohydrates: 19g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 710mg | Potassium: 232mg | Fiber: 5g | Sugar: 4g | Vitamin A: 554IU | Vitamin C: 17mg | Calcium: 66mg | Iron: 2mg