Asparagus and Tomato Tartines
with Tarragon Cream and Roasted Mushroom Salad
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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
227 g
Asparagus
113 g
Mushrooms
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
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 Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
¼ tsp
Sugar*
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
