Method

• Preheat oven to 200C.
• Break off tough ends of the asparagus leaving just the tender tips. Steam for 2-4 minutes until tender.
• Remove the crusts from the bread. 
• Place one slice down on your work bench and place one spear of asparagus across on the diagonal, sprinkle some cheese and a little seasoning, roll up and place the end of the bread under the asparagus roll, as this will stop it unfurling. Continue until all the asparagus is used up.
• Place the rolls onto a baking tray and cook in the top half of the oven and bake until the bread has gone golden and toast-like and the cheese is starting to ooze out from the ends.
• Serve immediately with a little drizzle of extra virgin olive oil or even a spread of butter.