Ingredients

The following ingredients have 4 Servings
  • 1 handful asparagus (4-6 stalks), cut lengthwise
  • 10 oz (300g) broad beans + extra for topping
  • 1 clove garlic, crushed
  • 1/4 cup (50g) grated parmesan
  • 4 Tablespoons (60ml) extra olive oil
  • 1 handful basil leaves (about 12 leaves)
  • 1 teaspoon fresh lemon juice
  • Salt & ground pepper, to taste
  • 4 slices bread, 1/2-inch thick
  • 1/2 cup (125g) fresh ricotta cheese
  • 1 small handful radish (4-6 radishes), sliced

Instruction

  • Cook asparagus in boiling water for 3 to 5 minutes. Take them out, drain and plunge into ice-cold water. Reserve.
  • Cook broad beans in boiling water for about 5 minutes. Drain, empty into cold water, slit each pod along its seam and run your thumb along the furry inside to push the beans out.
  • In a food processor, combine together podded beans, crushed garlic, grated Parmesan, olive oil, basil and fresh lemon juice. Season with salt and pepper.
  • Put 4 slices of bread in a baking tray, covered with parchment paper. Drizzle some olive oil on top and bake on the grill position for about 5 minutes, until golden-brown.
  • Spread ricotta cheese on the tartines, and bake for 3 more minutes at 350 F (180 °C).
  • Put the bean pesto on top of the lukewarm ricotta cheese tartine, and top with asparagus, broad beans and sliced radishes. Season with salt and pepper. Serve immediately.