Brunch can easily slide into lunch when you serve these at the weekend.
16 spears asparagus, trimmed
Flaky sea salt and freshly ground black pepper
Finely grated zest of 1 lemon
2 Tbsp freshly grated parmesan cheese
8 thick slices sourdough bread
30g (1 oz) butter, softened
4 Tbsp creamy Dijonnaise mustard
150g (5 oz) gruyère cheese, thinly sliced
4–8 rashers free-range streaky bacon or pancetta
4 cherry tomatoes, halved
1 Rub asparagus with olive oil and cook briefly on a barbecue grill or in a hot ridged grill pan. Transfer to a plate and sprinkle with sea salt, grind on a little black pepper and toss with lemon zest and parmesan.
2 Spread bread with butter and mustard, turn bread slices over and sandwich together with gruyère and asparagus, adding all the bits with the asparagus. Cook in a sandwich maker or non-stick frying pan until golden. Transfer to plates.
3 While sandwiches are grilling, fry bacon or pancetta in a smidgin of olive oil in a small frying pan until crisp; transfer to a plate lined with paper towels. Brown cherry tomatoes in the same pan.
4 Put a rasher or two of bacon or pancetta on top of each sandwich along with cherry tomatoes. Serve immediately.