Ham, Asparagus and Shallot & Chive Boursin on Tramezzini

Prepare the asparagus keeping the tender tips and reserving the stems for another use.

Bring 1 litre (4 cups) of water to a boil, salt generously and plunge in the asparagus, waiting until the water returns to a boil. Remove and plunge asparagus into an ice water bath, then drain well.

Place asparagus on a plate, drizzle over with lemon olive oil and roll a few times to coat. Sprinkle with pepper and set aside.

Place the tramezzini bread on a work surface, spread with the shallot & chive Boursin, then cut into 5 identical rectangles.

Cut the ham slices in 2, and roll up.

Place 2 to 3 asparagus tips plus 1 ham roll on each bread base.

Garnish with micro-sprouts and place the tramezzini on a serving board. Serve immediately.