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2 tablespoons truffle oil (optional)

1. Heat the grill or broiler. Grill the bread slices until golden on both sides. Rub one side of each slice with garlic; brush lightly with oil.

2. Preheat the oven to 350°F. Bring a large saucepan of water to a boil over high heat; add salt generously. Add the asparagus, and cook until tender, about 3 minutes. Drain the asparagus, and set aside.

3. Place the toasted bread on a baking sheet, and sprinkle the fontina evenly over the slices. Arrange 3 to 4 asparagus spears on top of each. Sprinkle the Parmesan over the asparagus, dividing evenly.

4. Bake until the cheese has melted, about 10 minutes. Remove from the oven, and drizzle with truffle oil, if using.

chickpea fritters

MAKES ABOUT 20

7 tablespoons extra-virgin olive oil

1 onion, finely diced

2 tablespoons sesame seeds

1 tablespoon ground cumin

Pinch of cayenne pepper

1 can (15½ ounces) chickpeas, rinsed and drained

2 tablespoons fresh lemon juice

1 large egg white

1 teaspoon coarse salt, plus more for seasoning

5 tablespoons all-purpose flour

Tzatziki, for serving (opposite)

1. In a medium sauté pan, heat 3 tablespoons of the oil over medium heat. Add the onion; cook, stirring, until soft and translucent, about 3 minutes. Add the sesame seeds, cumin, and cayenne; cook, stirring, until the sesame seeds have begun to brown lightly and the spices are very fragrant, about 2 minutes; set aside.

2. In a food processor, combine the chickpeas, lemon juice, egg white, salt, and 1 tablespoon of the oil. Pulse several times to form a semismooth paste. Transfer to a large bowl; stir in the onion mixture. Fold in the flour until just combined. Using your hands, form the batter into 1¼-inch patties, each about 1/3 inch thick.

3. In a 12-inch sauté pan, heat 2 tablespoons of the oil over medium-low heat. Cook half the patties, without flattening, until golden brown, about 3 minutes per side. Transfer the patties to a paper-towel–lined plate, and season with salt. Repeat with remaining patties and tablespoon oil. Serve immediately with tzatziki.

zucchini-scallion fritters

MAKES ABOUT 28

1 pound (about 2 medium) zucchini, grated on the large holes of a box grater

2½ teaspoons coarse salt, plus more for seasoning

3 large scallions, thinly sliced

¼ cup finely chopped fresh dill

½ cup finely chopped fresh mint

3 large eggs, lightly beaten

½ cup grated Kefalotyri cheese or Pecorino Romano

5 tablespoons all-purpose flour

3 tablespoons extra-virgin olive oil

Tzatziki, for serving (recipe follows)

1. In a colander, sprinkle the zucchini with 1¼ teaspoons of the salt; toss to combine, and let stand at room temperature 45 minutes. Transfer the zucchini to a clean kitchen towel; squeeze out any remaining juice.

2. In a large bowl, combine the zucchini, the remaining 1¼ teaspoons salt, and the scallions, dill, mint, eggs, and cheese. Fold in the flour until just combined.

3. Line a large platter or baking sheet with paper towels; set aside. In a large sauté pan, heat 2 tablespoons of the oil over medium-low heat. Using half the batter, drop heaping teaspoons directly into pan to create about 14 1½-inch patties, each about ¼ inch thick. Cook the patties, without flattening, until golden brown, about 2 minutes per side. Using a slotted spatula, transfer the zucchini fritters to the paper-towel–lined platter, and season with salt. Repeat with the remaining batter and tablespoon oil. Serve immediately with tzatziki.

tzatziki

MAKES 2 CUPS

1 English cucumber, cut into 1½ × 1/8-inch matchsticks

1½ teaspoons coarse salt, plus more for seasoning

1¼ cups Greek yogurt or Strained Yogurt (recipe follows)

1 large garlic clove, minced

2 tablespoons white-wine vinegar

2 tablespoons extra-virgin olive oil

¼ cup chopped fresh dill

Freshly ground pepper

1. In a colander, sprinkle the cucumber with 1½ teaspoons salt; toss to combine. Let stand at room temperature 30 minutes.

2. In a medium bowl, combine the cucumber, yogurt, garlic,