Our version of a tasty tartine is topped with a creamy aïoli, sliced ham, and asparagus spears. Pictured with our Soupe à l’Oignon.
Asparagus and Ham Tartines
Serves: 12
Ingredients
- 6 asparagus spears
- 12 (½-inch-thick) slices French baguette
- Lemon-Dill Aïoli (recipe follows)
- 12 thin slices smoked deli ham
- Garnish: fresh dill sprigs
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- Snap off and discard tough ends from asparagus spears. Arrange asparagus on prepared baking sheet.
- Bake until asparagus is tender when pierced with the tip of a sharp knife, 5 to 7 minutes. Let cool completely. Cut spears in half vertically and then into ½-inch pieces.
- Reduce oven temperature to 350°. Line another rimmed baking sheet with parchment paper.
- Place baguette slices on prepared baking sheet.
- Toast until baguette slices are very lightly golden brown and crisp, 5 to 7 minutes. Let cool completely.
- Spread Lemon-Dill Aïoli onto toasted baguette slices. Ruffle ham slices to fit baguette slices. Arrange asparagus pieces cut side down on top of ham.
- Garnish with dill sprigs, if desired.
Lemon-Dill Aïoli
Serves: ⅓ cup
Ingredients
- ⅓ cup mayonnaise
- 1 tablespoon snipped fresh dill
- ½ teaspoon fresh lemon zest
- 1 teaspoon fresh lemon juice
- ⅛ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
Instructions
- In a small bowl, stir together mayonnaise, dill, lemon zest and juice, salt, and pepper until combined. Use immediately, or cover and refrigerate for several hours until needed.
