Name: Shaved Asparagus, Prosciutto, and Duxelles Tartines
Total time: 35 min
Cuisine: FrenchEurope
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

Shaved Asparagus, Prosciutto, and Duxelles Tartines

By Lan Lam

Published on December 5, 2022

Time

35 minutes

Yield

Serves 4

Shaved Asparagus, Prosciutto, and Duxelles Tartines

Ingredients

1 pound white or cremini mushrooms, trimmed and quartered¼ cup Madeira or dry sherry 3 tablespoons unsalted butter, cut into 3 pieces2 shallots, minced1 teaspoon minced fresh thyme ¾ teaspoon table salt, divided½ teaspoon pepper ¼ teaspoon sugar 1 pound thick asparagus, trimmed and shaved with vegetable peeler lengthwise into ribbons2 teaspoons extra-virgin olive oil ¼ teaspoon grated lemon zest plus 1 teaspoon juice4 slices pain de mie, 6 inches wide and ¾ inch thick, toasted4 ounces thinly sliced prosciutto, torn into large pieces

Before You Begin

Look for asparagus spears that are at least ½ inch thick. Brioche, rustic country bread, or baguette can be substituted for the pain de mie; split two (6-inch) pieces of baguette horizontally to create four slices. Tear the prosciutto along its natural seams; each slice should yield three to four pieces. We also have a version of this recipe scaled down to serve two.

Instructions

Pulse mushrooms in food processor until finely ground, about 20 to 25 pulses, scraping down sides of bowl as needed. Transfer mushrooms to 12-inch nonstick skillet and stir in Madeira. Cook over high heat, stirring occasionally, until liquid given off by mushrooms has evaporated and mushrooms begin to sizzle, 8 to 10 minutes.

Reduce heat to medium and push mushrooms to sides of skillet. Add butter to center of skillet. When butter has melted, add shallot and thyme and cook, stirring frequently, until shallot is translucent, about 1 minute. Add ½ teaspoon salt, pepper, and sugar and stir mixture into mushrooms. Continue to cook, stirring constantly, until mixture sizzles and is very dry, 1 to 3 minutes. Off heat, season with salt and pepper to taste.

Combine asparagus ribbons, oil, lemon zest and juice, and remaining ¼ teaspoon salt in bowl and toss until ribbons are evenly coated. Season with salt and pepper to taste. Divide duxelles evenly among bread slices and spread into even layer. Arrange half of asparagus ribbons over duxelles in loose mounds, then loosely arrange prosciutto on top. Tuck remaining asparagus ribbons in among prosciutto pieces. Serve.