Name: Shaved Asparagus, Prosciutto, and Duxelles Tartines for Two
Total time: 30 min
Cuisine: FrenchEurope
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

Shaved Asparagus, Prosciutto, and Duxelles Tartines for Two

By Lan Lam

Published on December 5, 2022

Time

30 minutes

Yield

Serves 2

Shaved Asparagus, Prosciutto, and Duxelles Tartines for Two

Ingredients

8 ounces white or cremini mushrooms, trimmed and quartered2 tablespoons Madeira or dry sherry 1½ tablespoons unsalted butter, cut into 3 pieces1 shallot, minced½ teaspoon minced fresh thyme ⅝ teaspoon table salt, divided¼ teaspoon pepper 1⁄8 teaspoon sugar 8 ounces asparagus, trimmed and shaved with vegetable peeler lengthwise into ribbons1 teaspoon extra-virgin olive oil extra-virgin olive oil⅜ teaspoon grated lemon zest plus ½ teaspoon juice2 slices pain de mie, 6 inches wide and ¾ inch thick, toasted2 ounces thinly sliced prosciutto, torn into large pieces

Before You Begin

Look for asparagus with stalks that are at least ½ inch thick. If you cannot find pain de mie, substitute another fine-crumbed bread such as brioche. Alternatively, rustic country bread or baguette can be substituted; split one (6-inch) piece of baguette horizontally to create two slices. Tear the prosciutto along its natural seams; each slice should yield three to four pieces. Serve these sandwiches as a light lunch or brunch; eat with a knife and fork.

Instructions

Pulse mushrooms in food processor until finely ground, about 12 to 15 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, 6 to 8 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 ¼ teaspoon salt, pepper, and sugar and stir mixture into mushrooms. Continue to cook, stirring constantly, until mixture sizzles and is very dry, 1 to 2 minutes. Off heat, season with salt and pepper to taste.

Combine asparagus ribbons, oil, lemon zest and juice, and remaining ⅜ teaspoon salt in bowl and toss until ribbons are evenly coated. Season with salt and pepper to taste. Divide duxelles evenly between 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.