<http://schema.org/recipeInstructions>
" Bring a large skillet of salted water to a boil. Add the asparagus and cook until crisp-tender, 2 minutes. Drain and transfer to a plate. Wipe out the skillet. Add the oil and shallots to the skillet, season with salt and pepper, and cook over moderate heat until softened, 4 minutes. Transfer the shallots to a plate. Add the tomatoes to the skillet, season with salt and pepper, and cook over moderately high heat until lightly browned on one side, 2 minutes; transfer to the plate with the shallots. Preheat the broiler. Arrange the bread on a baking sheet; toast in the broiler 3 inches from the heat, turning once, 2 minutes. Spread the toasts with the tapenade and top with the shallots, fontina, and mozzarella. Broil the tartines 3 inches from the heat for 1 minute, until the cheese has melted. Top the tartines with the asparagus and drape with the Gruy\u00E8re. Broil the tartines for 1 minute longer, until the Gruy\u00E8re has melted. Top the tartines with the tomatoes and prosciutto, drizzle with the vinegar, and serve."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a7075/asparagus-cheese-tartines-recipe/>