Asparagus toast with ham cream

Ingredients for 4 servings:

• 800 g asparagus
• 375 ml water
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp butter
• 250 g ham, cooked, without fat
• 3 tbsp crème fraîche
• some salt and pepper
• 1 dashes lemon juice
• 2 bunches of chives
• 8 slices of toast
• some butter
• 100 g cheese, grated Emmental

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the asparagus from top to bottom and cut into equal lengths. Bring water to a boil with salt, sugar, and 1 tablespoon of butter. Add the asparagus and cook for about 15 minutes. Remove the asparagus from the pot with a slotted spoon, drain well, and then halve it. Cut the ham slices into thin strips and mix with the crème fraîche, salt/pepper, and lemon juice. Cut the chives into fine rolls. Fold half of the rolls into the mixture. Toast the bread and spread a thin layer of butter. Divide the asparagus evenly between the bread, spread with the ham cream, and sprinkle with cheese. Bake in a preheated oven at 220°C (top/bottom heat) for about 12 minutes. Sprinkle the toast with the remaining chives and serve.