So much more than just a sandwich.
Method:
For each sandwich:
Your favorite crusty bread, cut in a palm-sized square and halved sideways
2 spears asparagus, trimmed
2 oz. speck
2 oz. fontina cheese, shredded
Bring a pot of nicely salted water to a rolling boil and blanch the asparagus for a minute or two. Drain and plunge the spears into an ice bath. Once cool, dry the stalks and cut into bite size pieces.
Over high heat, quickly grill the sliced bread.
Top the bottom layer of crusty bread with the asparagus, speck and fontina. Run the bread under the broiler until the cheese is nicely melted. Crown the sandwich with the top layer of crusty bread and devour immediately.
