Comté Tuiles with Asparagus & Prosciutto
Recipe type: Appetiser
Serves: 12 tuiles
- 4 ounces Comté, plus additional for shaving
- 2 tablespoons fresh lemon juice
- 1 garlic clove, peeled and smashed
- Salt and freshly ground black pepper
- 12 thin asparagus spears, woody ends discarded
- 2 ounces thinly sliced prosciutto
- 3 tablespoons good quality extra virgin olive oil
- Preheat the oven to 300˚F. Line a large baking sheet with parchment paper.
- Shred the Comté on the small holes of a box grater. Divide the Comté into 12 piles on the prepared baking sheet, leaving at least 1-2 inches between each (you may need to do this in batches if your baking sheet isn’t large enough). Using your fingers, pat the cheese into thin, 2-inch circles. Bake 20 minutes, until light golden and crisp. Transfer tuiles to a cooling rack and cool completely.
- In a small bowl, combine the lemon juice, garlic clove and a pinch of salt and pepper. Let sit while assembling salad.
- Blanch the asparagus in a pot of boiling, salted water until crisp-tender, 1-2 minutes. Transfer to an ice bath to cool. Remove and pat dry. Slice the asparagus into ¼-inch rounds, reserving tips. Cut the prosciutto into small pieces.
- Combine the sliced asparagus and prosciutto in a small bowl. Whisk the extra virgin olive oil into the lemon juice. Pour a little bit of the dressing over the salad and toss to coat (you will have leftover dressing; save for another use). Season with salt and pepper to taste.
- Transfer the tuiles to a platter or to serving plates. Spoon some of the asparagus and prosciutto salad over each. Using a vegetable peeler, shave a piece of Comté over top, and finish with an asparagus tip. Serve!
- Bon appétit!