Asparagus-Cheese Tartines

Asparagus-Cheese Tartines
Photo by Squire Fox

Ingredients

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

Comments

Variations on Asparagus-Cheese Tartines

  • Asparagus-Cheese Tartines
    • 4 1/8-inch-thick slices each of Italian fontina, fresh mozzarella and Gruyère cheese
    • 1/4 cup tapenade
    • 2 large shallots, thinly sliced
    • +6 other ingredients


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