Asparagus tartine with sour cream

Name: Asparagus tartine with sour cream
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g green asparagus; 3 Shallots; 1 TABLESPOON Olive oil; 7-10 Tbsp Sea salt, pepper; 50 g Mountain cheese; 100 g Schmand; 1/2 TEASPOON dried herbs of Provence; 1 Garlic clove; 4 Slices (approx. 100 g each); 7-10 Tbsp farmhouse bread; 7-10 Tbsp Aluminium foil

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g green asparagus
3 Shallots
1 TABLESPOON Olive oil
7-10 Tbsp Sea salt, pepper
50 g Mountain cheese
100 g Schmand
1/2 TEASPOON dried herbs of Provence
1 Garlic clove
4 Slices (approx. 100 g each)
7-10 Tbsp farmhouse bread
7-10 Tbsp Aluminium foil

Directions

1
Wash the asparagus and cut off the woody ends. Cut the asparagus in half lengthwise. Peel the shallots and cut into thin rings. Heat the oil in a pan. Fry the asparagus and shallots for about 5 minutes, turning them over.
2
Season with salt and pepper.
3
Oven grill
4
Rub with the cut surface of the garlic halves. Spread half the sour cream on the slices of bread. First add the asparagus and shallots mixture, then the rest of the cream.
5
Put the breads on a baking tray covered with aluminium foil and bake under the hot grill for about 5 minutes. Serve immediately.