Tartines d'asperges et de tomates
avec crème à l'estragon et salade de champignons rôtis
Ce souper à base de légumes est là pour égayer vos assiettes et stimuler vos papilles. Ce plat marie l'estragon, le citron et les asperges, pour un mélange doux et subtil des meilleurs produits de l'été à chaque bouchée.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
227 g
Asperges
113 g
Champignons
2 pièce(s)
Pain plat
(Contient: Soya, Lait, Blé Peut contenir : Soya)
113 g
Tomates cerises anciennes
56 g
Mélange roquette et épinards
1 pièce(s)
Citron
7 g
Estragon
28 g
Pignons
(Contient: Pignons)
113 ml
Crème
(Contient: Lait)
½ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
2 pièce(s)
Fromage à la crème
(Contient: Lait)
1 cs
Mélange d'épices pour sauce crémeuse
(Contient: Blé Peut contenir : Soya, Noix, Lait, Moutarde, Arachides, Sésame, Sulfites)
Pas inclus dans votre livraison
¼ cc
Sucre*
1.5 cs
Huile*
¼ cc
Sel*
¼ cc
Poivre*
Ustensiles
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
