Ham, Gruyere, and Asparagus Tartine


  • 15 - 18 asparagus spears
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 loaf of french bread
  • 1/2 pound deli ham shaved
  • 1.5 cups gruyere shredded
  • 1 cup arugula
  • 2-4 tablespoons Dijon amount depends on preference
  • 2-4 tablespoons mayonaise amount depends on preference


  1. Preheat oven to 400
  2. Toss asparagus with olive oil and salt and pepper to taste on a baking sheet
  3. Roast asparagus 5-6 minutes, depending on size (you don't want it completely soft because it will be broiled in the tartine), set aside
  4. Mix equal amounts of mayo and Dijon together
  5. Cut bread into thirds and slice pieces in half lengthwise
  6. Increase oven to broil, place bread pieces on baking sheet and broil 2 minutes
  7. Spread mayo/Dijon mixture on bread
  8. Put 2-3 asparagus spears on each piece of bread, top with a few pieces of ham and a bit of shredded cheese
  9. Broil tartines 8-10 minutes
  10. Toss some arugula on top of each