Elsa's Ham And Asparagus Toasts

Recipe Ingredients

1 lb	454g / 16oz	Thin asparagus spears
		Salt - as needed
1		Loaf chewy crusty farmhouse-style
		White bread - cut 3/4" slices
1/2		Butter - softened
2 tablespoons	30ml	Dijon or grain mustard
1 1/4 lbs	567g / 20oz	Boiled, baked or smoked ham
		= (order thick slices at deli counter)
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Fontina - shredded or sliced

Recipe Instructions

Holding 1 spear at each end snap off the tough stem of asparagus. Use this spear as a guide line to trim the bundle with a sharp knife. Simmer asparagus in salted boiling water 3 minutes. Drain and run under cold water. Cut asparagus to fit the size of the toasts.

Toast 8 thick slices of farmhouse-style bread under a preheated broiler 6 inches from heat. Combine softened butter and mustard. Spread the toasted bread with mustard butter.

Cut sliced ham into smaller pieces to process. Grind the ham in your food processor. Spread the toast with ground ham. Arrange steamed asparagus spears on top of the layer of ham. Top each toast with a few grinds of black pepper and a mound of fontina cheese.

Return toasts to hot oven under broiler and cook toasts until cheese melts and lightly browns at edges. Arrange ham and asparagus toast on a platter and serve.

This recipe yields 8 toasts.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C01) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.