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Cremini and Asparagus Tartines

Hello Veggie
Crispy toasted bread topped with spring vegetables and plenty of cheese.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dishes
Servings 4 servings
Calories 456 kcal


  • 8 thick slices sourdough bread or any crusty bread you like
  • 2 tablespoons olive oil
  • 1 medium shallot chopped
  • 4 ounces cremini mushrooms chopped
  • 1 bunch asparagus thinly sliced into rounds
  • 1 tablespoon minced fresh thyme plus more for garnish
  • 2 teaspoons white wine vinegar
  • Salt and pepper to taste
  • 1 to 1 1/2 cup shredded Monterey jack or gruyere cheese


  • Preheat the broiler of your oven.
  • Place the bread slices on a large baking sheet. Broil until toasted and lightly browned on top, then flip the bread over and broil the other side, checking every 2 minutes or so to make sure it doesn't burn. (It can happen fast!)
  • In a large skillet over medium heat, warm up the olive oil until it's shimmering. Add the shallots and cook for 4 minutes, stirring often, until softened and just beginning to brown.
  • Increase the heat to medium-high and stir in the mushrooms; cook for about 5 minutes, or until the mushrooms release their juices and the liquid cooks off.
  • Add the asparagus, thyme and vinegar. Cook for 2-3 minutes, or until the asparagus rounds are tender-crisp. Season to taste with salt and pepper.
  • Divide the asparagus mixture onto the bread. Sprinkle the cheese over the veggies, then return the baking sheet to the oven and broil until the cheese has melted and is beginning to brown in places (checking every 2 minutes to make sure they don't burn). Garnish with additional thyme and serve.


Serving: 2tartinesCalories: 456kcalCarbohydrates: 55.1gProtein: 20gFat: 16.9gSaturated Fat: 6gFiber: 5gSugar: 3.4g
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