White asparagus on toast

Method
Prep:5min  ›  Cook:20min  ›  Ready in:25min 

1. Peel the asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife.
2. Place the asparagus in a large wide pan and just cover with lightly salted water. Bring to the boil, then reduce the heat and simmer gently until the stems are tender and can be easily pierced with a sharp knife, about 15 to 25 minutes. The cooking time varies depending on the thickness of the asparagus. Remove the asparagus and drain.
3. Toast the bread and spread with butter while still warm. Lay a half a slice of ham on each piece of toast and trim the excess on all sides.
4. Cut the asparagus in half so they fit on the toast. Lay four halved spears on each piece of toast and cover with a slice of cheese.
5. Place under the grill until the cheese starts to bubble and is slightly browned.