2 large slices whole-wheat bread
3 tbsp [45 ml] low-fat mayonnaise
1 tbsp [15 ml] pesto
½ cup [125 ml] smoked ham, cubed
2 eggs (optional)
1 medium tomato, sliced
10 asparagus stalks, tough ends discarded and steamed crisp-tender (see tip)
½ cup [125 ml] mozzarella or cheddar cheese, grated
1 tbsp [15 ml] freshly squeezed lime juice
Freshly ground black pepper
Fleur de sel
Extra-virgin olive oil
Preheat oven to 400°F (200°C). Toast both slices of bread. Put both toasted bread on a baking sheet.
Mix mayonnaise and pesto. Spread pesto mixture on toasted bread. Sprinkle with cubed smoked ham.
If desired (to make the tartines extra hearthy), lightly beat both eggs with a pinch of salt and pepper, then cook in a lightly oiled pan like an omelette. Don’t hesitate to undercook the egg a bit because it’ll finish setting in the oven. Separate the omelette in two and place one half over each tartine.
Top each tartine with with 2 to 3 slices of tomato, 5 asparagus and half the cheese. Put tartines in the oven and bake for 5 to 8 minutes, until cheese is melted.
While the tartines are heating up, slice the avocado and squeeze a bit of lime juice over it to prevent browning.
Place tartines in serving plates. Top with sliced avocado, sprinkle with freshly ground black pepper and fleur de sel, and drizzle with top-quality extra-virgin olive oil.
To quickly steam the asparagus: snap the tough stems off each stalk. Place asparagus in a shallow microwave-proof dish with 1 tablespoon water. Cover with plastic wrap and microwave for 1 minute 15 to 2 minutes (depending on the thickness of the stalks).
Recipe Credit: Marie Asselin