Ingredients

• 450 g Asparagus
• 150 g Aosta Valley Fontina
• 120 g Cooked ham
• 20 g Butter
• 20 g Grated Parmesan
• 8 pcs Slices of sandwich bread
• salt

Remove the terminal half of the asparagus (you can use them to prepare a cream) and keep the tips with about 8 cm of stem.

Cut them in half lengthwise and blanch them for 2 minutes in boiling salted water; then cool them in ice water for a few minutes, then drain and pat dry with a cloth.

Arrange the half asparagus tips in a baking dish with the melted butter, sprinkle with the parmesan and gratin in the oven at 220 ° C for 7-8 ′ minutes.

Place 4 slices of fontina cheese on 4 slices of bread, 4 slices of ham and 6 half asparagus tips, then ham and fontina again.

Close with the remaining slices of bread and lightly grease them with butter. Gently press the rolls and bake them at 220 ° C for 5-6 '. Remove from the oven and serve immediately while still hot.

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