Recette de Tartines aux asperges, Saint Jacques et Pouligny Saint Pierre AOP

Pouligny Saint Pierre cheese

🥗Healthier: goat cheese

💰Cheaper: cream cheese

Cream cheese is more accessible and less expensive while still providing creaminess.

Prepare the vinaigrette by mixing oyster sauce, mustard, Espelette pepper, ginger, olive oil, lime zest, and lime juice.

Slice the sourdough bread into tartine pieces.

Grill the asparagus in a drizzle of olive oil.

Remove the asparagus from the heat and cook the scallops in the same pan.

Begin plating by arranging some asparagus on the tartines.

Add some salicornia on top of the asparagus.

Place the cooked scallops on the tartines.

Sprinkle with green onions and drizzle with the vinaigrette.

Finish by crumbling the Pouligny Saint Pierre cheese over the tartines.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens