This green pea hummus tartine with grilled asparagus is a beautiful way to celebrate springtime! It’s fresh, lemony, and beautiful. Try it for a light lunch or satisfying snack.
Each year, I wait for springtime to arrive so that I can enjoy my fresh and vibrant green pea hummus! It has a beautiful color, it’s easy to make, and it’s a sweet, lemony spin on the bean based dip that I love so much.
I love my green pea hummus even more when it’s part of this lovely pea hummus tartine with grilled asparagus. The tartine is an easy lunch or snack that feels elegant. And it’s a perfect way to showcase spring produce.
Technically speaking, a tartine is a slice of bread with sweet or savory toppings. Colloquially, it tends to refer to an open-faced sandwich.
This tartine consists of toast, the green pea hummus, and grilled asparagus. It could be simplified with the use of a raw vegetable topping, rather than a grilled vegetable. You can also choose to skip the vegetable altogether.
Preparing this recipe is simple. I begin by making the green pea hummus. Note that you may have more hummus than is needed to prepare the pea hummus tartine. You can store the leftover hummus for up to five days in an airtight container the fridge.
Next, I grill aspagarus for the tartines. I use a nonstick grill pan for this, as I don’t have access to a proper, outdoor grill. I recommend choosing asparagus spears that are as thin as possible, so that they’ll grill quickly!
Finally, I spread the hummus over two slices of toast. I top them with slices of the asparagus and get down to the business of eating.
I suppose that this tartine breaks one of the seven commandments of tartine making, which is to avoid big pieces of vegetables. But honestly, I think it’s kind of fun to eat, even if it’s messy. And if you grill the asparagus well, it’s tender enough to bite into.
If you happen to be working with woody or very thick pieces of asparagus, you can chop them into pieces, rather than laying them on the bread flat!
The only rule of thumb on bread selection, in my opinion, is to use a bread that’s sturdy. This isn’t the time for thinly sliced or delicate bread!
I’d recommend a thick, rustic slice of classic white sandwich bread, sourdough, or my easy multigrain bread. The latter is my favorite for this recipe. If I don’t have time to make homemade bread, I also love using a sprouted grain bread, such as the breads from One Degree Organics, Silver Hills Bakery, Dave’s Killer Bread, or Food for Life.
There are so many ways to modify the tartine if you don’t have asparagus at home. Try cucumber slices, radish slices, slices of roasted beet, additional peas, roasted chickpeas, or essentially any other vegetable you would like.
Cashew parmesan cheese is a wonderful way to garnish the pea hummus tartine. So is a sprinkle of chopped, fresh spring herbs, a squeeze of freshly squeezed lemon juice, some lemon zest, or flaky salt.
This recipe is proof that a really elegant dish can come together with minimal fuss!
If you’re really pressed for time, you can make the hummus in advance of preparing the tartine.
No matter what, I hope you’ll enjoy this springtime treat.