1 Bushell of Asparagus (or Ass-per-gas if you live in my house)
1 half cup of Parmesan cheese
1 half cup of Mayo
1/2 pound of ham
1 loaf of french bread
Mix the parmesan and mayo together in a bowl and set aside.
Blanch your Asparagus until al dente (Blanch means to cook in boiling water and then put in ice cold water immediately to stop the cooking process)
Slice your french bread in 1 - 1.5 inch slices and put under the broiler for a few seconds to lightly brown.
To assemble the sandwiches place 1 slice of ham on the tosted french bread, place asparagus across the ham, I find that 3-4 stocks will cover the entire slice of bread, make sure there is no over hang. Cover the mayo and parmesan mixture over the top and place under the boiler until the tops are golden brown.
This makes a great light dinner and keeps for the next day quite well. You can also substitue Miracle Whip or light mayo
1 half cup of Parmesan cheese
1 half cup of Mayo
1/2 pound of ham
1 loaf of french bread
Mix the parmesan and mayo together in a bowl and set aside.
Blanch your Asparagus until al dente (Blanch means to cook in boiling water and then put in ice cold water immediately to stop the cooking process)
Slice your french bread in 1 - 1.5 inch slices and put under the broiler for a few seconds to lightly brown.
To assemble the sandwiches place 1 slice of ham on the tosted french bread, place asparagus across the ham, I find that 3-4 stocks will cover the entire slice of bread, make sure there is no over hang. Cover the mayo and parmesan mixture over the top and place under the boiler until the tops are golden brown.
This makes a great light dinner and keeps for the next day quite well. You can also substitue Miracle Whip or light mayo
Always knew I'd get to use this smiley! 
