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Smashed spring pea and asparagus tartines


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  • 1 16 oz loaf crusty french bread, cut into 8 1-inch think slices
  • 6 TBSP olive oil, divided
  • 1 lb asp, ends trimmed and peeled
  • 1 bunch green onions, ends trimmed
  • 1/2 jalapeno chile, minced 1 TBSP
  • 2 lbs fresh or frozen peas
  • 1/3 cup blonde ale
  • 2 TBSP chopped mint
  • 1 lemon, halved



Step 1

Preheat broiler. Spread bread on baking sheet and brush with olive oil and season with salt. Lightly toast bread. Set aside.

Toss asp and onions with 2 TBSP oil, season with salt and pep. Broil 6-8 minutes until slightly charred. Remove from oven and cool slightly. Slice to fit toasts.

Heat 2 TBSP oil over med and add jalapeno, saute 2 mins. Then add peas and cook 5 mins.Add blonde ale and cool 5 more. Transfer to bowl and mash and season with s and p.Stir in mint.
Place 1/3 cup smashed on toasts. Top with asparagus and green onions. Squeeze lemon and serve hot.


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