We picked our first asparagus recently and had spargel toast for supper the same night. If you haven’t heard of it before it’s a German dish which translates into asparagus toast in English. If you like asparagus, you’ll love this.
1 pound asparagus spears
1 loaf chewy, crusty farmhouse style white bread, cut into 3/4 inch slices
1/2 stick butter, softened
2 tbsp. Dijon or grain mustard
1 1/4 pounds boiled, baked, or smoked ham (thick slices from deli counter)
Freshly ground black pepper
1 pound fontina cheese, shredded or sliced
Holding 1 spear at each end, snap off the tough stem of asparagus. Use this spear ass a guide to trim the bundle with a sharp knife. simmer asparagus in salted boiling water 3 minutes. Drain and run under cold water. Cut asparagus to fit the size of the toast (only if you want it to look nice; I’m to cheap to waste good asparagus and don’t mind if a little hangs over the edges).
Toast 8 thick slices of farmhouse style bread under a preheated broiler 6 inches from the heat. Combine softened butter and mustard. Spread the toast with mustard butter. Grind the ham in your food processor. Spread the toast with the ground ham. Arrange steamed asparagus on top of the layer of ham. Top each toast with a few sprinkles of black pepper and a mound of fontina cheese. Return to oven under hot broiler and cook toasts until cheese melts and is lightly browned at edges. Arrange ham and asparagus toasts on a platter and serve.
Keep your fork