Spring Asparagus Tartines with Ricotta and Black Garlic Oil

There’s something grounding about cooking in early spring. The weather is still uncertain, but the first signs of the season are unmistakable—and nothing marks the shift quite like the arrival of local asparagus.

Asparagus is the first fresh vegetable to push through, and its timing feels symbolic. It’s crisp, clean, and a little celebratory after the long months of winter roots. It doesn’t ask for much—just a little care, a simple technique, and a few ingredients that know how to support without stealing the show.

This tartine recipe is about doing just that. The asparagus and peas are quickly pan-roasted in a hot, dry pan—blistered and tender in minutes. It’s a small technique that makes a big difference, concentrating their flavour while preserving a tender-crisp texture. From there, everything builds in layers: toasted sourdough, creamy ricotta, and the vegetables, still warm and just a little charred, with a concentrated hint of balsamic vinegar.

The finishing touches are where the depth comes in. A drizzle of black garlic oil adds quiet complexity—sweet, savoury, and earthy, like balsamic meets roasted garlic. The version from Silver & Green is particularly smooth, and it plays beautifully with the brightness of spring vegetables. A few torn mint leaves and a dusting of Aleppo pepper round things out, offering both freshness and a gentle, fruity heat.

It’s a recipe that feels right for this moment—seasonal, unfussy, and full of flavour. One to keep in rotation as long as asparagus is in the market.

Spring Asparagus Tartines
Serves 4

The trick to pan-roasting vegetables is to never overcrowd the pan. Work in batches as needed to ensure they become bright green and tender-crisp with lightly charred spots.

Ingredients
½ cup green peas (fresh or frozen, defrosted)
1 tbsp olive oil, divided
Diamond Crystal Salt, to taste
1 bunch asparagus (about 1 lb), tough ends trimmed, cut into 1-inch lengths
1 tbsp Acetomodena Balsamic Vinegar
4 thick slices sourdough bread, toasted
1⅓ cup full-fat ricotta
1 tbsp Silver & Green Organic Black Garlic Oil
2 tbsp torn mint leaves
½ tsp Aleppo pepper

Method

1. Heat a large cast iron frying pan over high heat. Add the peas and cook for about 1 minute, until bright green with a few charred spots. Add 1 tsp of the olive oil and a pinch of salt and toss to coat. Transfer to a plate and set aside.

2. Working in batches if necessary, add the asparagus to the hot pan and roast, stirring or shaking occasionally, for 2–4 minutes depending on thickness, until just tender. Add the remaining olive oil toward the end of cooking. Season with salt, add balsamic vinegar, toss to coat, and transfer to the plate with the peas.

3. Spread the toasted sourdough slices with ricotta. Top with the warm asparagus and peas, along with any pan juices.

4. Drizzle with black garlic oil, then finish with torn mint and a sprinkle of Aleppo pepper.

Pro tip:
Serve immediately while the vegetables are still warm and the bread remains crisp. If preparing ahead, keep all components separate and assemble just before serving.

Stock your pantry for spring
These are the quiet heroes behind this week’s recipe.

These are the pantry staples behind the recipe: versatile, and full of character.

• Silver & Green  Organic Black Garlic Oil – Smooth, savoury, and lightly sweet. Adds quiet depth to roasted vegetables, grain bowls, and dressings.

• Acetomodena Balsamic Vinegar Nera – A medium-bodied balsamic with a  deliciously well-balanced sweet-tart flavour. Made using traditional methods in Modena, Italy, it's perfect for drizzling over vegetables or adding depth to sauces and dressings.

• Aleppo Pepper – Gently spicy with a warm, fruity complexity. A softer alternative to crushed red pepper.