Low Amine Garlic Spear and Asparagus Tartine


These tartines are hearty and have a wonderful tangy zip to them from the marinade. Garlic spears have a mildly garlic flavor with an asparagus-like texture to them. The low amine hummus spread is easy to make, but is best made the day before, for the sake of simplicity.

1/2 lb garlic spears

1/2 lb asparagus

1 large onion

2/3 C low amine hummus

6-8 pieces bread (I prefer long Parisian baguettes, cut into ovals)

2/3 C red wine vinegar

Red Wine Vinegar
  • 1 Tbsp blueberry juice
  • 1 tsp vodka
  • just shy of 1/2 tsp ascorbic acid
  • 1/4 tsp loosely packed brown sugar

1/2 C water

1/3 C safflower oil

4 Tbsp dried Italian seasoning

1 Tbsp lime juice

1 Tbsp salt

1 tsp cayenne pepper

  • Mix red wine vinegar, water, oil, Italian seasoning, lime juice, salt, and cayenne pepper in a bowl.
  • Wash asparagus and snap off the ends where it is tough. They will naturally break where they start to get tender. Cut remaining stalks in half.
  • Cut onion in half from root to tip, then slice the rest into “C” shaped slices.
  • Add onion and asparagus to a ziplock bag.
  • Wash garlic stems and cut into thirds. Add to a separate ziplock bag.
  • Pour all the marinade into the ziplocks, enough to fully marinate each, and seal the bags. Massage vegetables in the marinade to ensure they are well coated, then lay bags flat on the counter and let sit for a couple hours.
  • Preheat oven to 450 degrees.
  • Slice bread into oval shaped pieces. Brush each side with oil. Bake on a rack on a cookie sheet with the oven rack at the topmost position. Bake bread for 3 minutes on each side, or until they start to brown. Allow to cool.
  • Once vegetables are done marinating, saute garlic stems on medium-high heat in a wok. When the garlic stems are about 3 minutes in, add the asparagus and onion to the mix.
  • Saute all ingredients together and cover. Let cook until the onions are tender and just barely starting to caramelize. Stir as needed to prevent burning. Remove from heat.
  • Spread low amine hummus on toast, and arrange vegetables on each slice. Garnish, if available, with a small sprig of parsley on each, and a grind of fresh black pepper.


Very Low Amine: asparagus, garlic spears, onion, hummus (if made to low-amine specs), bread, water, italian seasoning, salt, ascorbic acid

Low Amine: safflower oil, vodka, brown sugar

Very High Amine: cayenne, red wine vinegar, lime, blueberry juice (low in tyramines, high in histamines)

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  1. [...] Low Amine Garlic Spear and Asparagus Tartine [...]

  2. [...] Low Amine Garlic Spear and Asparagus Tartine (aminerecipes.wordpress.com) Share this:FacebookStumbleUponDiggRedditLinkedInLike this:LikeBe the first to like this post. [...]

  3. Thanks for your link! :) I’ve had a glance through and see some lovely stuff here. I’ve added you to my blog list as well.

    I noticed the FIN link isn’t working on your page. They have a new web address: http://www.fedup.com.au

    I am very glad you found the answer to your problems.

    • It’s only day two, really, of this site being born. You have lots of amine-free goodies to look forward to! I hope it helps you on your journey (and even if you don’t have to eat amine-free, the recipes are really good).

      Thank you for letting me know about FIN. That was the url I used, but it’s quite possible I entered it wrong. I will go give it another try.

      Thanks again, and happy eating!

    • You know, try as I might, I wasn’t able to get the link to come up in the feed. It kept showing errors. Sad pandas! Any ideas on how to make it work?

      Also, do you have a lot of soy-free recipes? My roommate and I are a veritable train wreck. Me with my amine problems, and her with horrible soy allergies and a gluten intolerance…

  4. [...] can substitute the low amine hummus in this recipe with low amine pesto, if you’d like: Low Amine Garlic Spear and Asparagus Tartine (aminerecipes.com) 47.606209 -122.332071 Rate this: Share this:Like this:LikeBe the first to [...]

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