Ham and Asparagus Smushi

8 asparagus spears, trimmed

1 tablespoon olive oil

4 slices hearty rye bread

Butter for spreading

Salt and pepper to taste

Boston lettuce

8 thin slices deli ham (e.g. Black Forest)

2 tablespoons mayonnaise

1 tablespoon chopped chives (optional)

Coarse salt

Toss asparagus with oil, salt and pepper. Place on hot grill, covered, for 2 minutes per side. Check often.

Butter each slice of bread and cover with a couple pieces of lettuce. Drape two slices of ham on each sandwich. Put mayonnaise in a plastic kitchen bag and cut a small hole in one corner. Squeeze mayonnaise over the ham. Top with two asparagus spears. Sprinkle with chives (if using) and coarse salt.

Serves four.

Cook's note: Asparagus can be pan-roasted.