Crushed broad bean, grilled asparagus, pecorino and sorrel tartine


  • Serves 6 people

  • 250 gm podded broad beans (about 1kg unpodded)
  • 120 gm young pecorino
  • 50 ml extra-virgin olive oil, plus extra to serve
  • 6 thick slices sourdough bread
  • For drizzling: olive oil
  • 2 garlic cloves, halved
  • 2 bunches asparagus, woody ends snapped off
  • To serve: baby sorrel (see note)
01   Blanch broad beans (1-2 minutes), drain, refresh, drain and set aside in a bowl. Finely grate half the pecorino, add to beans with extra-virgin olive oil, season to taste with freshly ground black pepper, coarsely crush with a fork and set aside.
02   Preheat a char-grill pan over high heat, drizzle bread with a little olive oil, char-grill, turning once, until toasted (2-3 minutes each side), rub with cut-side of garlic and place on a platter. Drizzle asparagus with a little olive oil then char-grill until tender (1-2 minutes). Spoon broad bean mixture on bread, top with asparagus, shave remaining pecorino over, scatter with sorrel, season with freshly ground pepper, drizzle with extra-virgin olive oil, serve.
Note Baby sorrel is available from select greengrocers.

This recipe is from the October 2012 issue of Australian Gourmet Traveller.
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