4.03.2013

Asparagus, Mushroom, and Ricotta Tartine


Called smørrebrød in Scandinavia and tartines in France, the open-faced sandwich is the perfect meal with which to express your creativity. The smørrebrød's simplicity is a strength and, while you can add a lot of ingredients to the sandwich, I have found that fewer ingredients with a focus on flavor tends to work out best. 

I've posted a broccoli rabe and egg sandwich before, and this week I've been making smørrebrød for lunch. I'm going away for the weekend so I didn't buy any groceries and have been trying to eat only what is in my fridge. All my leftovers are being put to use and the results have been a success. 

Yesterday, my lunch was a sandwich with ricotta and an asparagus and mushroom salad. I made the asparagus and mushroom salad the day before as a side salad for my dinner and had just enough remaining to use here. The crusty bread and smooth ricotta worked perfectly to counterbalance the tart and crisp salad on top. 


Asparagus, Mushroom, and Ricotta Sandwich

Ingredients
- at least one slice of bread, toasted
- ricotta cheese
- asparagus and mushroom salad (recipe below)
- black pepper

To make the sandwich, toast the bread, then spread on ricotta to cover it, add some black pepper and a few spoonfuls of the asparagus and mushroom salad. Serve.  



Asparagus and Mushroom Salad

Ingredients:
- one basket of cremini mushrooms
- one bunch asparagus
- one lemon
- 1/4 tsp. nutmeg
- 2 tbsp. extra virgin olive oil
- salt and pepper

Preparation:
Heat one tablespoon of olive oil in a pan on medium and add the mushrooms and a pinch of salt.  After one or two minutes on the stove the mushrooms will release moisture, continue cooking another 3-5 minutes until they start to brown and the moisture evaporates. Remove the mushrooms from the stove and set aside.

Meanwhile bring a pot of salted water to a boil. Trim the asparagus's bottoms off and then add them into the boiling water for two minutes. After two minutes remove them from the pot and place them in an ice bath for another two minutes. Once cooled, cut the asparagus stalks into 1 inch pieces.

Put the asparagus and mushrooms together in a bowl and toss with about two tablespoons of lemon juice, a half teaspoon of nutmeg, one tablespoon of olive oil, and salt and pepper to taste. Serve at room temperature or place in the fridge to cool.

3 comments :

  1. Jules, why don't you give up your law career and come be our cook.

    ReplyDelete
  2. Haha, match my salary and I'm willing to talk :)

    ReplyDelete
  3. Have you tried putting carrots on crackers? =D Keep'em coming

    ReplyDelete