fresh pencil-thin asparagus spears
(each 1 inch thick) French bread
1 cup (5
½ ounces) chopped or diced ham
tablespoon grainy Dijon-style mustard
tablespoons reduced fat mayo
(4 ounces) provolone or Swiss cheese
Heat oven to
450 degrees. Rinse the asparagus and snap off the tough ends.
Place the spears in a glass pie plate or other shallow
microwave-safe dish. Cover the dish with microwave-safe
plastic wrap, such as Saran and cut a 1-inch slit in the top
for a vent. Cover the plate, and microwave on HIGH, until the
spears are crisp-tender, about 2 to 3 minutes. Set aside.
bread slices in a single layer on a baking sheet, place in the
oven and bake until lightly toasted, about 5 minutes.
Meanwhile, mix together the ham, mustard and mayo in a small
ham mixture over
the bread slices on the baking pan, dividing it evenly and
working carefully so as not to touch the hot pan. Place 3 to 4
asparagus spears on top of the ham mixture on each sandwich.
Cut the cheese slices in half and place half a slice over the
asparagus on each sandwich.
pan to the oven and bake just until the cheese melts, about 2
once, placing 2 sandwiches on each plate.
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