Spring tartines

Alain Ducasse is one of the greatest chefs of our time. His influence stretches across the globe, with more than 20 restaurants in eight countries, and he was the first chef to be awarded three Michelin stars in three different cities at the same time. Now, he turns his attention away from the rich, intricate dishes that have become synonymous with fine French dining, and presents an altogether simpler, healthier version.

Makes 4 tartines
Preparation 15 mins
Cooking 4 mins

 Bring a saucepan of salted water to a boil and get a bowl ready with water and ice cubes.

 Cut the tips of 16 small green asparagus spears into 5 to 6cm lengths, rinse and immerse in the boiling water along with a good handful of peas.

 Drain and immediately plunge them into the iced water to keep their colour. Leave for 2 minutes, then drain with a slotted spoon and lay on a dry tea towel.

 Peel and wash around 10 radishes and slice into fine rounds (about 3mm) with a mandoline slicer.

 Rinse a quarter of a fennel bulb and slice into thin slivers of the same size.

 Wash and dry about 20 cherry tomatoes and halve them.

 Remove the stalks, wash and dry a handful of wild rocket.

 Toast 4 slices of wholemeal or multigrain bread on one side only.

 Take 1 pack of Saint-Moret® or similar cream cheese and spread it on the slices of bread.

 Line the halved cherry tomatoes along the centre of each slice.

 Then layer the slivers of fennel, radish slices and peas on top.

 Slice the asparagus tips lengthwise and scatter them over.

 Then shave 40g of parmesan with a vegetable peeler and add these.

 Finish with the wild rocket leaves.

 Add a generous twist of freshly ground black pepper. Keep cool (not for too long!) until it’s time to eat.