Ham and Asparagus Toasts

Happy Easter! Just kidding – I made these last spring and then totally forgot about blogging. Even though asparagus is seasonal, you could still splurge on a little late-season veggies to make these fun little toasts that include the winning combination or Dijon mustard, ham, asparagus and fontina cheese.

I like to pull these toasts out when I attend a spring brunch or any kind of Easter-themed potluck. Grant and I also have had them by themselves as a nice lunch or light dinner, no matter the season.

My own spin on an old Rachael Ray recipe…

Ham and Asparagus Toasts

Ingredients:

• 6 slices of crusty bread of your choice (I always choose sourdough)
• 1 lb. hamsteak (just buy thick-sliced cured ham that looks like it will be enough to fit on one slice of bread)
• 1 bunch asparagus, trimmed
• 1 c. fontina cheese, shredded
• Dijon mustard
• Cracked black pepper

Heat broiler and place oven rack in center position. Spread 1 T dijon (or less) on each slice of bread and place on baking sheet. Set aside.

Cut asparagus into 4-inch pieces and blanch in salted boiling water for 3-4 min, until tender but still firm in the middle. Shock in ice water. Set aside.

Heat medium skillet over medium-high heat and sear ham on both sides until you get a nice browning in spots. Five min. per side. Set aside.

To assemble, place 1 piece of ham on each slice of bread, then a few pieces of asparagus and finish with sprinkling of fontina cheese. Finish with a few cracks of black pepper, then slide into the oven.

Broil until the cheese is all bubbly on top, 5-7 min (watch them!).

The fontina cheese is really warm and nutty tasting, yummy with the peppery mustard, salty ham and sweet asparagus.

Enjoy, friends! xoxo

Advertisement