Shaved Asparagus, Prosciutto, and Duxelles Tartines

Name: Shaved Asparagus, Prosciutto, and Duxelles Tartines
Yield: Serves 4
Cuisine: Europe, French
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

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Appears in Cook's Illustrated January/February 2023

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

SERVES4

TIME35 minutes

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WHY THIS RECIPE WORKS

For this French open-faced sandwich, we started by briefly simmering chopped mushrooms in Madeira to collapse their cells and release their flavorful juices. Continued cooking concentrated those juices before the additional flavors of mince...

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