Move over canned asparagus. These are the real deal.
Method
—Grab some fresh soft rolls, slather them with soft butter and top bases with plump and steaming chopped asparagus. Season with flaky sea salt and freshly ground black pepper, grate over plenty of parmesan, put bun tops on and devour! A mouthful of utter deliciousness is that easy.
Of course, if you want to go OTT, add a thin curl of mortadella.
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