Browse All Recipes

Mike McEnearney's crushed broad bean, grilled asparagus, pecorino and sorrel tartine

Australian Gourmet Traveller recipe for crushed broad bean, grilled asparagus, pecorino and sorrel tartine by Mike McEnearney from Mike's Kitchen in NSW.

By Mike McEnearney
  • 30 mins preparation
  • 10 mins cooking
  • Serves 6
  • Print
Crushed broad bean, grilled asparagus, pecorino and sorrel tartine
"The sweet, earthy flavours of baby broad beans and grilled asparagus, the tangy sorrel and the salty pecorino make for a wonderful balance of spring ingredients," says McEnearney. "When you're shelling the broad beans, peel just the larger ones: the skin toughens and becomes more bitter as they get larger. Leave the smaller ones in their jackets. Having both will give a lovely contrast in colour, texture and flavour."


  • 250 gm podded broad beans (about 1kg unpodded)
  • 120 gm young pecorino
  • 50 ml extra-virgin olive oil, plus extra to serve
  • 6 thick slices sourdough bread
  • For drizzling: olive oil
  • 2 garlic cloves, halved
  • 2 bunches asparagus, woody ends snapped off
  • To serve: baby sorrel (see note)


  • 1
    Blanch broad beans (1-2 minutes), drain, refresh, drain and set aside in a bowl. Finely grate half the pecorino, add to beans with extra-virgin olive oil, season to taste with freshly ground black pepper, coarsely crush with a fork and set aside.
  • 2
    Preheat a char-grill pan over high heat, drizzle bread with a little olive oil, char-grill, turning once, until toasted (2-3 minutes each side), rub with cut-side of garlic and place on a platter. Drizzle asparagus with a little olive oil then char-grill until tender (1-2 minutes). Spoon broad bean mixture on bread, top with asparagus, shave remaining pecorino over, scatter with sorrel, season with freshly ground pepper, drizzle with extra-virgin olive oil, serve.


Baby sorrel is available from select greengrocers.
This recipe is from the October 2012 issue of