Name: Asparagus-Cheese Tartines
Yield: 4
Ingredients: 12 thin asparagus spears -; 1 tbsp. extra-virgin olive oil -; 2 large shallots -; Salt and freshly ground pepper -; 2 large plum tomatoes -; 4 3/4-inch-thick slices of peasant or Pullman sandwich bread -; 1/4 c. tapenade -; 4 1/8-inch-thick slices each of Italian fontina, fresh mozzarella, and Gruyère cheese -; 4 very thin slices of prosciutto -; Aged balsamic vinegar -

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Ingredients for - Asparagus-Cheese Tartines

1. 12 thin asparagus spears -

2. 1 tbsp. extra-virgin olive oil -

3. 2 large shallots -

4. Salt and freshly ground pepper -

5. 2 large plum tomatoes -

6. 4 3/4-inch-thick slices of peasant or Pullman sandwich bread -

7. 1/4 c. tapenade -

8. 4 1/8-inch-thick slices each of Italian fontina, fresh mozzarella, and Gruyère cheese -

9. 4 very thin slices of prosciutto -

10. Aged balsamic vinegar -

How to cook deliciously - Asparagus-Cheese Tartines

1. Stage

Bring a large skillet of salted water to a boil. Add the asparagus and cook until crisp-tender, 2 minutes. Drain and transfer to a plate. Wipe out the skillet.

2. Stage

Add the oil and shallots to the skillet, season with salt and pepper, and cook over moderate heat until softened, 4 minutes. Transfer the shallots to a plate. Add the tomatoes to the skillet, season with salt and pepper, and cook over moderately high heat until lightly browned on one side, 2 minutes; transfer to the plate with the shallots.

3. Stage

Preheat the broiler. Arrange the bread on a baking sheet; toast in the broiler 3 inches from the heat, turning once, 2 minutes.

4. Stage

Spread the toasts with the tapenade and top with the shallots, fontina, and mozzarella. Broil the tartines 3 inches from the heat for 1 minute, until the cheese has melted. Top the tartines with the asparagus and drape with the Gruyère. Broil the tartines for 1 minute longer, until the Gruyère has melted. Top the tartines with the tomatoes and prosciutto, drizzle with the vinegar, and serve.