1 1/2 tbsp mayonnaise
1 tbsp fresh parsley, chopped fine
8 slices low carb wheat bread
1/2 lb. thin sliced deli ham
4 slices Fontina cheese
8 spears asparagus, trimmed
Place the asparagus in a saucepan filled with water.
Place the pan over medium high heat on your stove.
Steam the asparagus 4 minutes or until tender.
Drain and allow cooling to room temperature.
Mix the mayonnaise and parsley together in a small bowl.
Spread each slice of bread generously with the mixture.
Place a few slices of ham on four pieces of the bread.
Lay 2 to 3 pieces of asparagus on top of the ham.
Top with a slice of cheese.
Place a slice of the bread on top.
Place a scant amount of unsalted butter in a skillet over medium heat.
Grill each sandwich 2 minutes per side.
Each sandwich should be a golden brown and the cheese should be beginning to melt when removed from the skillet.
This sandwich is also very good when made with roasted red peppers instead of asparagus.