Ham and Asparagus Tartines

Name: Ham and Asparagus Tartines
Yield: 4 servings
Ingredients: 2 tablespoons of the butter (you’ll still need 2 tablespoons; 4 large 3/4-inch-thick hand-cut slices from a large loaf of farm-style bread for the 8 slices of sandwich bread; 3/4 pound Brie, sliced, for the shredded Gruyère cheese; 16 asparagus tips, blanched for a minute or two then chilled in ice water and dried well

December 9, 2011

Tartines are open-face sandwiches that are especially popular in Belgium. This one is great for B or D: Brunch or Dinner.

Recipe information

Yield
4 servings

Ingredients

Omit

2 tablespoons of the butter (you’ll still need 2 tablespoons

Swap

4 large 3/4-inch-thick hand-cut slices from a large loaf of farm-style bread for the 8 slices of sandwich bread

3/4 pound Brie, sliced, for the shredded Gruyère cheese

Add

16 asparagus tips, blanched for a minute or two then chilled in ice water and dried well

Preparation

Prepare just as for the master recipe, #252, preheating the pan and making the white sauce. Lightly toast the bread under a hot broiler. Spread the toasted bread with the white sauce and top with a couple slices of ham, 4 asparagus tips, and the Brie. Melt the Brie under the broiler and serve with the dressed salad alongside.

Rachael Ray 365: No Repeats

TagsToast Sandwich Belgian European Ham Meat Asparagus Vegetable Main Dinner Lunch Cookbooks

Recipe notes

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