Serves 4

1 lb (450 g) fresh or canned asparagus spears

4 slices of buttered toast

4 slices of processed cheese

cayenne pepper and chopped parsley to garnish

1. If using fresh asparagus, cook in boiling salted water until tender and drain well.

2. Divide the asparagus spears between the toast and cover with the cheese slices.

3. Cook under a preheated hot grill until the cheese starts to melt.

4. Garnish with a sprinkling of cayenne and parsley.