Shaved Asparagus, Prosciutto, and Duxelles Tartines for Two

Name: Shaved Asparagus, Prosciutto, and Duxelles Tartines for Two
Yield: Serves 2
Cuisine: Europe, French
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; ⅜ 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

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Appears in Cook's Illustrated January/February 2023

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

SERVES2

TIME30 minutes

Shaved Asparagus, Prosciutto, and Duxelles Tartines for Two

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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