Butter the bread on both sides.
Layer each piece of bread with the cheese slices.
Heat a large frying pan over a medium heat and add a tsp of olive oil when hot. Put two slices of bread in the pan, butter side down and top with a handful of blanched asparagus spears. Put a lid on the pan to allow the cheese to melt and the asparagus to heat through.
After a couple of minutes, remove the lid and sandwich the two halves together. Press down with a spatula and cook for a further minute on each side until both sides are golden brown.
Repeat with the second sandwich. Serve with cress, pickles or chutney.

Recipe courtesy of British Asparagus
britishasparagus.com