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| 1 x ca. 450 g | asparagus fresh |
| 1/4 Teelöffel | salt |
| 2 Esslöffel | butter or margarine, melted |
| 1 | 16 oz. French bread loaf, split |
| 3 | To 4 plum tomatoes, sliced |
| 1/2 Teelöffel | salt |
| 1/8 Teelöffel | pepper |
| 4 | Thin prosciutto slices |
| 1/2 x ca. 450 g | Fontina cheese, shredded |
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Snap off tough ends of asparagus; cut into 4 inch pieces. Cook in boiling water to cover with 1/4 teaspoon salt 5 to 6 minutes or until crisp-tender; drain.
Brush melted butter on cut sides of bread; place, cut side up, on baking sheets.
Broil 5 1/2 inches from heat (with electric oven door partially open) 1 minute. Remove from oven; arrange tomato on bottom half of bread. Sprinkle with salt and pepper. Top with prosciutto and asparagus. Sprinkle with cheese. Broil bottom half 2 more minutes or until cheese melts. Replace top half, and cut into 4 sections. Serve immediately. Yield: 4 servings.
cjhartlin. Msn@attcanada. Net
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