1 bunch asparagus spears, washed and trimmed

1 tablespoon (15 mL) Ontario soy oil

2 teaspoons (10 mL) grainy mustard

8 slices Ontario Gouda cheese

1 loaf of sourdough bread

8 slices, Ontario ham, thinly sliced

fresh farm butter, room temperature

Ontario salt


Toss the asparagus in the oil and season well with salt. Arrange the asparagus in a single layer on a baking sheet. Roast in a preheated 400F (200C) oven until al dente, about 10 to 12 minutes. Remove from oven and set aside.

Meanwhile, cut 8 slices of bread and lay them on a clean work surface. Spread mustard on 4 slices and top with a slice of cheese. Lay spears of asparagus on each cheese slice, then ham and cover with a slice of sourdough.

Heat a skillet to medium heat. Butter both the top and bottom of the sandwiches and lay in the skillet. Cook until the sandwiches begin to turn golden, about 3 minutes. Turn the sandwich over and cook for another 3 to 4 minutes. Enjoy warm. Makes 4 sandwiches. Refrigerate until needed.

Recipe courtesy of Lynn Ogryzlo via