Spring vegetables and brie melted on toast make for an easy lunch

The trouble with frozen peas is that, no matter how you cook them, they tend to be mushy. Fresh peas are another world entirely. They are tender, but still a bit firm. And they have a pleasantly fresh taste lost in frozen and canned varieties.

Whether you buy them shelled or in the pod, try fresh peas in this simple bruschetta-like recipe. Thick slices of sourdough bread are toasted, then topped with a slab of brie and a quick sauté of asparagus, fresh peas and onion.

The asparagus and pea mixture also would be good tossed with cooked pasta. If you go that route, cut up the brie as best you can and toss that in, too. You may need to add 50ml (¹/⁴ cup) of the pasta cooking water to help create a sauce to coat the pasta.

Asparagus and Pea Toasts With Brie

Start to finish: 20 minutes

Ingredients

30ml (2 tbs) butter

4 large slices rustic sourdough bread (1cm/¹/² inch thick)

15ml (1 tbs) olive oil

1 clove garlic, minced

1 small yellow onion, diced

1 bunch asparagus, bottoms trimmed, cut into 2.5cm (1-inch) lengths

250ml (1 cup) fresh peas

Salt and ground black pepper, to taste

30ml (2 tbs) chopped fresh mint

170 to 250g (6 to 8oz) brie

Heat oven to broil.

Method

1. Divide butter among bread slices, spreading evenly over one side of each and set aside.

2. In a large skillet over medium heat, heat olive oil. Add garlic, onion, asparagus and peas. Sauté until asparagus is just barely tender, about four minutes.

3. Remove pan from heat. Season with salt and pepper, then stir in mint. Set aside.

4. Place bread slices under broiler. Toast until just lightly browned and butter is melted. Remove bread from oven and smear a quarter of the brie over each slice. Return to the broiler for another minute. Top each slice with a quarter of the asparagus and pea mixture.

Makes 4 servings.

By J.M. Hirsch

The Canadian Press