Asparagus, Prosciutto, and Goat Cheese Galettes
| Yield: | 1 Servings |
| Categories: |
| 2 | md | Onions; chopped |
| 1 | tb | Olive oil |
| 1 | tb | Unsalted butter |
| 1/2 | lb | Thin asparagus; (about 15 spears, 1/4- to 1/2-inch thick), trimmed |
| 2 | Galette rounds; (recipe follows), baked | |
| 1/4 | lb | Thinly sliced prosciutto; cut crosswise into thin slices |
| 1/3 | c | Soft mild goat cheese; (about 4 ounces) room temperature |
| GALETTE ROUNDS | ||
| 1/4 | c | Milk |
| 3/4 | Stick; (6 tablespoons) unsalted butter, melted and cooled | |
| 3 | lg | Egg yolks |
| 1 | lg | Whole egg |
| 2 | c | All-purpose flour |
| 1 3/4 | ts | Salt |
| 3 | tb | Chopped fresh chives |
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