Preparation

Wash the herbs, pick off the leaves and blanch briefly in boiling salted water. Wash the lettuce leaves, dry and tear into small pieces. Peel and halve the garlic. Drain the herbs, squeeze well and place in a blender. Add the garlic, pine nuts, salt, pepper, lemon juice and olive oil and blitz finely with the blender.

In a bowl, stir the cream cheese with the yogurt, salt and pepper. Add the herb mixture and stir well. Season with salt and pepper.

Place the tomatoes in a bowl of boiling water for 3 minutes, then drain, peel and quarter. Remove the seeds.

Wash the asparagus and cook in boiling salted water for 2 minutes. Add the peas and simmer for 2-3 minutes, rinse and drain.

Dice the ham.

In a bowl, mix the lemon juice and the vinegar with salt, pepper and cayenne pepper. Whisk in the oil. Cut the asparagus diagonally into pieces. Add the asparagus, peas and ham to the dressing and mix well.

Lay 3 bread slices on a work surface and spread thinly with cream cheese. Cover with tomato quarters and spread over the ham and vegetable mixture.

Brush the rest of the bread slices with the remaining cream cheese and add to the sandwiches. Cut into triangles. Arrange the sandwiches on a plate and serve garnished with basil.