Brunch can easily slide into lunch when you serve these at the weekend.
16 spears asparagus, trimmed Olive oil 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.