Shaved Asparagus, Prosciutto, and Duxelles Tartines for Two

Name: Shaved Asparagus, Prosciutto, and Duxelles Tartines for Two
Total time: 30 min
Ingredients: 8 ounces white or cremini mushrooms, trimmed and quartered; 2 tablespoons Madeira or dry sherry; 1½ tablespoons unsalted butter, cut into 3 pieces; 1 shallot, minced; ½ teaspoon minced fresh thyme; ⅝ teaspoon table salt, divided; ¼ teaspoon pepper; 1⁄8 teaspoon sugar; 8 ounces asparagus, trimmed and shaved with vegetable peeler lengthwise into ribbons; 1 teaspoon extra-virgin olive oil extra-virgin olive oil; ⅜ teaspoon grated lemon zest plus ½ teaspoon juice; 2 slices pain de mie, 6 inches wide and ¾ inch thick, toasted; 2 ounces thinly sliced prosciutto, torn into large pieces

www.americastestkitchen.com

Classic French recipes inspire a trio of carefully crafted, endlessly elegant tartines.

Keywords

Main Courses
French
Europe
Pork
Vegetables
Meat
Fruits & Vegetables
For Two
Sandwiches

View full recipe on www.americastestkitchen.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.americastestkitchen.com.

Share this recipe:

Cooking tools:

Food processor
Nonstick skillet
Stove
Mixing bowl
Measuring spoon
Peeler
Microplane
Cutting board
Chef's knife
Spatula
Spoon
Plate

Ingredients

8 ounces white or cremini mushrooms, trimmed and quartered
2 tablespoons Madeira or dry sherry
1½ tablespoons unsalted butter, cut into 3 pieces
1 shallot, minced
½ teaspoon minced fresh thyme
⅝ teaspoon table salt, divided
¼ teaspoon pepper
1⁄8 teaspoon sugar
8 ounces asparagus, trimmed and shaved with vegetable peeler lengthwise into ribbons
1 teaspoon extra-virgin olive oil extra-virgin olive oil
⅜ teaspoon grated lemon zest plus ½ teaspoon juice
2 slices pain de mie, 6 inches wide and ¾ inch thick, toasted
2 ounces thinly sliced prosciutto, torn into large pieces