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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- Pickles, pickles, pickles, and all Low-Amine (aminerecipes.com)
- Curry Cumin Pot Roast (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, nightshade-free, low-carb, paleo) (aminerecipes.com)
- Savory Roasted Squash (low-amine, gluten-free, dairy-free, soy-free, nut-free, tomato-free, paleo, vegan, vegetarian) (aminerecipes.com)
- Low-Amine Teriyaki Tofu Cabbage Wraps (aminerecipes.com)