Spring Tartines With Herbed Fromage Blanc

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The herbed fromage blanc:

1 8-ounce container fromage blanc

2 tablespoons minced chives (save some chive tips for garnish)

1 tablespoon minced parsley

2 teaspoons minced tarragon

2 teaspoons minced green garlic (can use regular garlic if green isn't available)

2 tablespoons extra virgin olive oil

-- Juice from 1/2 Meyer lemon + more if needed

-- Kosher salt and ground black pepper, to taste

The tartines:

1 pound asparagus, top halves only (save trimmed bottoms for pesto - see recipe above)

6 large slices of levain or other country bread, about 1/2-inch thick, toasted

1/4 cup + 2 tablespoons thin sliced spring onions

3 large radishes, scrubbed and sliced into thin coins

2 to 3 ounces thinly sliced smoked salmon

-- Extra virgin olive oil and sea salt or kosher salt, for garnish

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