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1
In a skillet cook onions in oil and butter with salt and pepper to taste
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2
over moderately low heat 15 min, or possibly till golden brown.
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3
Transfer onions to a bowl to cold.
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4
Have ready a large bowl of ice and cool water.
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5
Cut asparagus crosswise into 1/2-inch pcs and cook in a large saucepan of boiling salted water 3 to 5 min, or possibly till just tender.
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6
Drain asparagus in a colander and transfer to bowl of ice and cool water to stop cooking.
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7
Lift asparagus out of water and pat dry.
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8
Preheat oven to 400 F.
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9
Spread onions proportionately onto galette rounds and top with prosciutto, asparagus, and goat cheese.
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10
Bake galettes on a baking sheet in middle of oven about 15 min, or possibly till tops are lightly browned.
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11
Transfer galettes to a rack and cold.
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12
Serve galettes, cut into wedges, at room temperature.
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13
GALETTE ROUNDS: In a bowl whisk together lowfat milk, butter, yolks, and whole egg.
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14
In another bowl whisk together flour, salt, and chives and stir into lowfat milk mix till just combined.
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15
On a lightly floured surface with floured hands knead dough about 8 times, or possibly till just smooth.
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16
Wrap dough in plastic wrap and refrigeratehour.
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17
Preheat oven to 450 F.
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18
Divide dough into 4 pcs.
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19
On a lightly floured surface with a floured rolling pin roll out each piece into an 8-inch round.
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20
Transfer rounds to
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21
2 baking sheets and crimp edges decoratively.
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22
Refrigeratedough 10 min and bake in middle and lower thirds of oven about 5 min, or possibly till golden.
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23
Transfer galettes to racks and cold completely.
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24
Galettes may be made 1 day ahead and kept in a sealable plastic bag at room temperature.
