Asparagus-Cheese Tartines

Ingredients

• Salt and freshly ground pepper
• 0.25 cup(s) tapenade
• 4 very thin slices of prosciutto
• 1 tablespoon(s) extra-virgin olive oil
• 2 large shallots
• Aged balsamic vinegar
• 12 thin asparagus spears
• + 3 more ingredients
• • 2 large plum tomatoes
  • 4 3/4-inch-thick slices of peasant or Pullman sandwich bread
  • 4 1/8-inch-thick slices each of Italian fontina

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 ...

View full recipe at Food & Wine