Asparagus and Tomato Tartines
with Tarragon Cream and Roasted Mushroom Salad4.0(92)
Calories
:
870 kcalProtein
:
25g proteinDifficulty
:
EasyNew
Allergens:
- Soy
- Milk
- Wheat
- Pine nuts
- Soy
- May contain traces of allergens
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Sulphites
This veggie-packed dinner is here to brighten your plates and shake up your tastebuds. This dish combines tarragon, lemon and asparagus, for a sweet and subtle melding of summer's best offerings with every bite.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
227 g
Asparagus
113 g
Mushrooms
2 unit(s)
Flatbread
(Contains: Soy, May contain traces of allergens, Soy, Milk, Wheat)
113 g
Baby Heirloom Tomatoes
56 g
Arugula and Spinach Mix
1 unit(s)
Lemon
7 g
Tarragon
28 g
Pine Nuts
(Contains: Pine nuts)
113 mL
Cream
(Contains: Milk)
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 unit(s)
Cream Cheese
(Contains: Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, May contain traces of allergens, Wheat)
Not included in your delivery
¼ tsp
Sugar*
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Calories870 kcal
Fat55 g
Saturated Fat23 g
Carbohydrate71 g
Sugar12 g
Dietary Fiber7 g
Protein25 g
Cholesterol105 mg
Sodium1570 mg
Trans Fat1 g
Potassium1000 mg
Calcium450 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Zester
•Large Bowl
•Whisk
Cooking Steps
1
- Heat a small pot over medium-high heat.
- When hot, add pine nuts to the dry pot. Toast, stirring often until golden-brown 2-3 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Arrange flatbreads on a parchment-lined baking sheet.
- Quarter mushrooms.
- Trim and discard bottom 1-inch from asparagus. Cut asparagus into 2-inch pieces.
2
- Add mushrooms and 1/2 tbsp (1 tbsp) oil to half of a parchment-lined baking sheet. Season with salt and pepper. Toss to coat.
- Add asparagus and 1/2 tbsp (1 tbsp) oil to other half of baking sheet. Season with salt and pepper. Toss to coat.
- Roast in the middle of the oven, stirring halfway until mushrooms are tender and golden and asparagus are tender-crisp, 8-10 min.
3
- While veggies roast, zest, then juice lemon.
- Halve tomatoes. Season with salt and pepper directly on cutting board.
- Strip tarragon leaves from stems, then roughly chop.
- Add 1 tbsp (2 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Stir to mix.
4
- Add cream and Cream Sauce Spice Blend to the same pot used to toast pine nuts. Whisk to combine.
- Bring to a simmer over medium-high heat. Cook, whisking often, until slightly thickened and smooth, 1-2 min.
- Remove from heat. Add cream cheese, lemon zest and tarragon. Season with pepper. Whisk until smooth, 1 min.
5
- Spead tarragon cream over flatbreads, leaving a 1-inch border.
- Top with asparagus
- Top with half the tomatoes.
- Sprinkle three-quarters of the Parmesan cheese over top.
- Roast in middle of the oven until flatbreads are crisp and sauce is bubbling, 6-9 min.
6
- Add mushrooms, arugula and spinach mix, pine nuts and remaining tomatoes to bowl with lemon dressing. Toss to coat.
- Cut tartines into wedges.
- Divide tartines and salad between plates.
- Sprinkle remaining Parmesan cheese over salad.
