Comté Tuiles with Asparagus & Prosciutto
Crispy and nutty, Comté tuiles are delicious on their own, but they can also be topped with an array of ingredients, from salads, to charcuterie and smoked fish, to chutneys. In this version, Comté tuiles are topped with a vibrant asparagus and prosciutto salad and finished with an extra shaving of Comté. It’s a beautiful dish your guests won’t forget!
Recipe type: Appetiser
Serves: 12 tuiles
  • 4 ounces Comté, plus additional for shaving
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, peeled and smashed
  • Salt and freshly ground black pepper
  • 12 thin asparagus spears, woody ends discarded
  • 2 ounces thinly sliced prosciutto
  • 3 tablespoons good quality extra virgin olive oil
  1. Preheat the oven to 300˚F. Line a large baking sheet with parchment paper.
  2. Shred the Comté on the small holes of a box grater. Divide the Comté into 12 piles on the prepared baking sheet, leaving at least 1-2 inches between each (you may need to do this in batches if your baking sheet isn’t large enough). Using your fingers, pat the cheese into thin, 2-inch circles. Bake 20 minutes, until light golden and crisp. Transfer tuiles to a cooling rack and cool completely.
  3. In a small bowl, combine the lemon juice, garlic clove and a pinch of salt and pepper. Let sit while assembling salad.
  4. Blanch the asparagus in a pot of boiling, salted water until crisp-tender, 1-2 minutes. Transfer to an ice bath to cool. Remove and pat dry. Slice the asparagus into ¼-inch rounds, reserving tips. Cut the prosciutto into small pieces.
  5. Combine the sliced asparagus and prosciutto in a small bowl. Whisk the extra virgin olive oil into the lemon juice. Pour a little bit of the dressing over the salad and toss to coat (you will have leftover dressing; save for another use). Season with salt and pepper to taste.
  6. Transfer the tuiles to a platter or to serving plates. Spoon some of the asparagus and prosciutto salad over each. Using a vegetable peeler, shave a piece of Comté over top, and finish with an asparagus tip. Serve!
  7. Bon appétit!
Recipe by Comte USA at