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Spring Tartines
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16 | thin asparagus spears |
1/4 cup | fresh peas |
4 slices | multigrain bread, (toasted on 1 side only) |
3-4 oz. | ricotta cheese |
15 cherry tomatoes halved | |
10 | radishes thinly sliced |
1/4 small | fennel bulb, thinly sliced |
1 1/2 oz. | Parmesan cheese |
1/2 cup | baby arugula, torn |
Pepper |
1. Cut asparagus tips into 2 in. lengths. Immerse tips and peas in boiling water for 1 minute, then place in ice bath for 2 minutes. Remove. Dry on paper towels.
2. Spread ricotta on toasted sides of bread. Line tomatoes down center. Layer radish, fennel slices and peas on top. Slice asparagus tips lengthwise; scatter. Shave Parmesan on top. Sprinkle with arugula and a generous grinding of pepper.
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