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1
Heat the olive oil in a small frying pan set over medium-high heat until it ripples. Add the shallot and cook, stirring and shaking the pan, for 2 minutes, or until translucent. Set aside.
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2
Preheat the oven to 350u00b0F. Prepare a rimmed baking sheet with a misting of nonstick vegetable oil spray. Set aside. Prepare a bowl of cold water and set aside, fairly close to the stovetop.
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3
Rinse the peas in fine-mesh strainer under cold running water and swish with your fingers to remove any dirt. Remove and discard any peas that have sprouted. Set aside. Bring a large pot of salted water to a boil, add the peas and blanch for 2 to 3 minutes and then transfer them to the cold water in a fine-mesh strainer to shock them and stop the cooking. They should not be cooked through, and the green should be vibrant. When cooled, drain and reserve 1/4 cup of the peas.
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4
In the bowl of a food processor, add the remaining peas, the salt, sugar, and lemon juice, and puree until the mixture is chunky and the peas are well broken up. This is a rustic pea puree, not a pea soup. You could actually chop this on a chopping board if you don't mind the time or mess.
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5
Transfer the pea puree to a medium-sized mixing bowl and stir in 1/2 teaspoon tarragon and the parsley.
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6
Gently fold the egg whites into the pea puree, and then set aside while you prepare the open-faced sandwich.
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7
Slice the top section off the loaf of bread and reserve for bread crumbs or another use. Cut the remainder into 4 sections between 5 and 7 inches long.
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8
Place the bread on the prepared baking sheet and bake for 3 to 4 minutes, just to warm and toast it slightly. Turn the bread over and toast for another 2 minutes. The edges brown lightly.
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9
Place one-fourth of the pea mixture on each piece of bread, then top each with one-fourth of the aioli, followed by one-fourth of the crumbled cheese and the pea shoots. Garnish with the remaining 1/4 cup peas and the minced tarragon. Serve immediately.
