Asparagus-Cheese Tartines

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12 thin asparagus spears

1 tablespoon extra-virgin olive oil

2 large shallots, thinly sliced

Salt and freshly ground pepper

2 large plum tomatoes, sliced lengthwise 1/4 inch thick

4 3/4-inch-thick slices of peasant or Pullman sandwich bread

1/4 cup tapenade

4 1/8-inch-thick slices each of Italian fontina, fresh mozzarella and Gruyère cheese

4 very thin slices of prosciutto

Aged balsamic vinegar, for drizzling

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