Asparagus-Cheese Tartines

Ingredients

• 4 1/8-inch-thick slices each of Italian fontina, fresh mozzarella and Gruyère cheese
• 2 large shallots, thinly sliced
• Salt and freshly ground pepper
• 12 thin asparagus spears
• Aged balsamic vinegar, for drizzling
• 1 tablespoon extra-virgin olive oil
• 4 very thin slices of prosciutto
• + 3 more ingredients
• • 4 3/4-inch-thick slices of peasant or Pullman sandwich bread
  • 2 large plum tomatoes, sliced lengthwise 1/4 inch thick
  • ¼ cup tapenade

Bring a large skillet of salted water to a boil. Add the asparagus and cook until crisp-tender, 2 minutes. Drain and transfer to a plate. Wipe out the skillet. Add the oil and shallots to the skillet, season with salt and pepper and cook over moderate heat until softened, 4 minutes. Transfer the ...

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