Grilled Asparagus, Taleggio and Prosciutto

• 6 to 8 very thin asparagus spears, tough ends snapped off
• 2 teaspoons olive oil
• Salt and freshly ground black pepper
• Two 6-inch lengths store-bought or Four-Hour Baguettes
• 3 ounces Taleggio cheese, sliced
• 4 thin slices (2 ounces) prosciutto

1. Heat a panini or sandwich press according to the manufacturers instructions.
2. Brush the asparagus with the olive oil and sprinkle with salt and pepper.
3. Place them on the press, pull the top down, and cook until lightly charred, 3 to 5 minutes.
4. Transfer to a plate and let cool slightly
5. Cut the baguette pieces in half lengthwise.
6. Spread some cheese on the bottom half of each baguette.
7. Arrange the cooked asparagus on top of the cheese, pressing lightly on them so they adhere.
8. Drape the prosciutto slices over the asparagus.
9. Top the sandwiches with the other halves of the baguettes.
10. Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp and the cheese is melted, 4 to 6 minutes, depending on how hot your machine is.
11. Carefully remove from the press and serve immediately.

olive oil, salt, lengths storebought, taleggio cheese, thin

Taken from www.cookstr.com/recipes/grilled-asparagus-taleggio-and-prosciutto (may not work)