Asparagus and Duxelles Tartines

Hello! Welcome to Djalali Cooks. We, in America really caught on to open-faced sandwiches with avocado toasts in the early 2010s. We definitely had open-faced sandwiches here, but they were never as popular as they became when avocado and creative ingredients joined the party – and now we call them “toasts”. In France though, open-faced sandwiches (tartines) are a part of French culture; enjoyed throughout the day with toppings that range from only butter (for breakfast), to tuna salad, cheese and pâté or truffles. Today, I am trying Asparagus and Duxelles Tartines, a perfect light lunch or supper. Let’s dig in!

Duxelles

Duxelles (pronounced “dook sel”) is a combination of finely chopped mushrooms and shallot, cooked down with butter and sherry or madeira to a paste. Used as spread, it’s savory with earthy mushroom flavor. A great vegetarian spread for our tartines. This particular combination of dressed asparagus ribbons, prosciutto and duxelles is from Cook’s Illustrated.

Let’s start with the mushrooms.

I have 1 pound of cremini mushrooms, washed and drained. Pulse the mushrooms in a food processor until finely ground. Stop regularly to scrape down the sides. Then we have 1/4 cup dry sherry, 3 tablespoons of butter, kosher salt, sugar, and fresh thyme.

In a large nonstick skillet, over high heat, stir to combine the processed mushrooms and the sherry. The mixture will seem dry at first, but as the mushrooms release their liquid, the mixture will become loose and soupy. Stir occasionally and cook until the moisture is nearly gone. It will take about 10 minutes.

While the mushrooms are cooking out their moisture, let’s move on to the asparagus.

Dressed Asparagus

Use a vegetable peeler to make wide ribbons of thick asparagus spears. In a medium bowl, combine the asparagus ribbons lemon zest, olive oil and lemon juice. Season with kosher salt and black pepper. Toss to combine and set aside. You want to use the thickest asparagus spears you can find. Don’t be discouraged if your asparagus ribbons aren’t long and elegant. Mine are not, but it will all taste great, no matter the length of your asparagus ribbons.

By now, the mushrooms should have cooked off their moisture and the mixture should be much drier. Reduce the heat to medium and push the mushrooms to one side of the pan.

Then add the butter to the empty side of the pan. When the butter is all melted, add the finely diced shallots, salt, sugar and thyme.

Stir the shallot mixture occasionally and cook until the shallots are mostly translucent. Then stir the onion mixture into the mushroom mixture and cook for another 3 minutes or so. Then cut the heat on the duxelles.

Toast

The toast for our tartines can be baguette, pain de mie (a soft sandwich bread with a thin crust) or brioche. I went for brioche because I wanted a sweeter bread. All I could find was skinny brioche baguettes. Which were more like brioche hot dog buns. Not ideal, but it worked ok. Toast the bread in your toaster or in the oven.

Spread a layer of the duxelles on the toasted bread. Top with the dressed asparagus ribbons. Adding the strips of prosciutto is optional. Keep them vegetarian if you like. I happen to have a few slices of jambon sec, which is the French version of prosciutto, or dry-cured ham. You can order jambon sec online from Three Little Pigs, which is a great site for procuring French meats, pâté, sausages and charcuterie accompaniments.

Asparagus and Duxelles Tartines

Tear each thin slice of jambon sec into three or four strips. Top the asparagus ribbons with a few strips of jambon sec. I sliced my long toast into four pieces. These are definitely fork and knife tartines!

Such a great light lunch! The savory, earthy duxelles is so delicious with the sweet brioche bread; the lemon-dressed asparagus ribbons add a light vegetal crunch and a bright flavor. I think these tartines would be just as great without the jambon sec, but it does add another layer of richness and salty, cured meat flavor. After making a serving of Asparagus and Duxelles Tartines for two, I have plenty of the duxelles leftover for another round of tartines. I am thinking the leftovers would be great folded into an omelet, tossed with pasta, or as a pizza topping. Stay tuned for that last one…LOL!

For another take on a tartine, try Lemon and Herb Butter Beans or White Bean and Roasted Garlic Spread. Take care and be well, xo Kelly

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Asparagus and Duxelles Tartines

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Dinner, Main Course, Brunch, Appetizer, Lunch, Snack – French-inspired

By Cook's Country – Serves: 2-4

Prep Time: 10 Minutes – Cooking Time: ~15 Minutes – Total Time: ~25 Minutes

A mushroom and shallot spread tops toasted brioche, with bright lemon dressed asparagus ribbons and strips of jambon sec, or prosciutto.

Ingredients

• 1 lb. White Button or Cremini Mushrooms
• 1/4 cup Dry Sherry or Madeira
• 3 tbsp. Unsalted Butter
• 2 Shallots, diced fine
• 1 tsp. Minced Fresh Thyme
• 1 tsp. Kosher Salt
• 1/2 tsp. Black Pepper
• 1/4 tsp. Sugar
• 5-8 Thick Asparagus Spears
• Zest of 1 Lemon
• Juice of Half Lemon
• 2 tsp. Olive Oil
• Kosher Salt and Black Pepper, to taste
• 2-4 3/4-inch thick cut Slices of Soft Sandwich Bread (other options: Baguette sliced in half lengthwise, or Brioche)
• 2-3 slices of Prosciutto or Jambon Sec, each slice torn into 3-4 pieces

Instructions

1

Pulse the mushrooms in a food processor until finely ground. Stop regularly to scrape down the sides.

2

In a large nonstick skillet, over high heat, stir to combine the processed mushrooms and the sherry. The mixture will seem dry at first, but as the mushrooms release their liquid, the mixture will become loose and soupy. Stir occasionally and cook until the moisture is nearly gone. It will take about 10 minutes.

3

Use a vegetable peeler to make wide ribbons of thick asparagus spears. In a medium bowl, combine the asparagus ribbons lemon zest, olive oil and lemon juice. Season with kosher salt and black pepper. Toss to combine and set aside.

4

By now, the mushrooms should have cooked off their moisture and the mixture should be much drier. Reduce the heat to medium and push the mushrooms to one side of the pan.

5

Then add the butter to the empty side of the pan. When the butter is all melted, add the finely diced shallots, salt, sugar and thyme.

6

Stir the shallot mixture occasionally and cook until the shallots are mostly translucent. Then stir the onion mixture into the mushroom mixture and cook for another 3 minutes or so. Then cut the heat on the duxelles.

7

Toast the bread in your toaster or in the oven.

8

Spread a layer of the duxelles on the toasted bread. Top with the dressed asparagus ribbons.

9

Adding the strips of prosciutto is optional. Keep them vegetarian if you like. If using, tear each thin slice of jambon sec into three or four strips. Top the asparagus ribbons with a few strips of jambon sec.

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