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Asparagus Tartine with Kale Walnut Pesto
Asparagus Tartine with Kale Walnut Pesto
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4 tartines (2 people)
  • 4 slices sourdough bread
  • ½ bunch asparagus
  • ½ bunch curly kale
  • ¼ cup loosely packed basil leaves
  • juice of half a lemon
  • 1 garlic clove, peeled
  • ½ cup walnuts
  • ⅓ cup extra virgin olive oil
  • kosher salt
  • ⅓ cup grated parmesan cheese plus another ½ cup grated
  1. In a large food processor, add the kale, basil, lemon, garlic, walnuts, ⅓ cup parmesan, and a couple pinches of salt. While the food processor runs, add the olive oil through the vent hole. Run the food processor until pureed. Taste for salt. Set aside
  2. Bring a small pot of water to boil. Trim off the woody ends of the asparagus. Boil for just one minute, drain into a colander, and rinse the asparagus with cold water to stop from cooking.
  3. Position an oven rack about 6 inches from the top of the oven. Preheat your oven's broiler.
  4. Toast your sourdough slices in a toaster or grill in a large pan with a bit of olive oil on each side until lightly browned. Spread each slice with kale pesto. Top each with a layer of asparagus. Sprinkle each with the remaining half cup of parmesan cheese. Broil until the cheese is melted and lightly browned. Serve immediately.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2019/04/16/asparagus-tartine-with-kale-walnut-pesto/