Shaved Asparagus, Prosciutto, and Duxelles Tartines

Name: Shaved Asparagus, Prosciutto, and Duxelles Tartines
Total time: 35 min
Ingredients: 1 pound white or cremini mushrooms, trimmed and quartered; ¼ cup Madeira or dry sherry; 3 tablespoons unsalted butter, cut into 3 pieces; 2 shallots, minced; 1 teaspoon minced fresh thyme; ¾ teaspoon table salt, divided; ½ teaspoon pepper; ¼ teaspoon sugar; 1 pound thick asparagus, trimmed and shaved with vegetable peeler lengthwise into ribbons; 2 teaspoons extra-virgin olive oil; ¼ teaspoon grated lemon zest plus 1 teaspoon juice; 4 slices pain de mie, 6 inches wide and ¾ inch thick, toasted; 4 ounces thinly sliced prosciutto, torn into large pieces

www.americastestkitchen.com

Keywords

French
Pork
Fruits & Vegetables
Europe
Sandwiches
Vegetables
Meat
Weeknight
Main Courses

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Cooking tools:

Food processor
Nonstick skillet
Mixing bowl
Pain de mie
Toaster
Peeler
Cutting board
Chef's knife
Measuring spoon
Wooden spoon
Serving platter

Ingredients

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