Ingredients
- 1 pound asparagus, tough ends trimmed
- Salt and pepper
- 3 large eggs
- Juice of 1/2 lemon
- About 1/2 cup grated Parmigiano Reggiano cheese
- 8 slices good-quality white bread, crusts trimmed
- 16 slices Swiss, fontina or Gruyère cheese
- 16 slices mild ham or prosciutto cotto
- Olive oil and butter, for sautéing sandwiches
- 1/2 cup honey, warmed
- 1/4-1/3 cup Dijon mustard with tarragon (or mix in a few tablespoons of fresh tarragon to plain Dijon)
Description
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