-
1
Stir together first 4 ingredients until well blended. Spread 1 Tbsp. on each bread slice.
-
2
Cut blanched fresh asparagus into thin, ribbon-like strips, using a vegetable peeler. Divide asparagus and prosciutto among prepared bread slices. Gently press to adhere.
-
3
Cover with plastic wrap, and chill 15 minutes to 12 hours. Trim crusts from chilled slices, and cut each slice into 2 triangles.
-
4
THE BLANCHING BLUEPRINT
-
5
BRING TO A BOIL. Wash and trim vegetables. Bring a large pot of water to a boil. Stir in kosher salt until the water tastes as salty as the sea (about 1 1/2 Tbsp. per every 5 qt. of water). The salt will enhance the flavor of the vegetables. While the water returns to a boil, fill a large bowl halfway with ice cubes. Add just enough cold water to make the ice float.
-
6
COOK AND SHOCK. Working with one variety at a time, boil vegetables until they are bright green and crisp-tender (1 to 2 minutes). Transfer to ice water to set the color and texture, using a slotted spoon or tongs. Chill until ice-cold. Cool tip: Try nestling a colander in the ice bath before adding the vegetables. That allows you to drain without bothering with pesky ice.
-
7
STORE AND SERVE. Drain vegetables, and pat dry with a kitchen towel. Blanched, shocked vegetables will retain their bright color and crisp-tender texture when chilled up to 4 days or frozen up to 3 months. Store in a zip-top plastic bag. Serve as crudites, use in stir-fries or pasta, or saute.
