Deviled Ham Melts with Asparagus

Deviled Ham Melts with Asparagus
  • 4Servings


  • 1 bunch thin asparagus spears
  • 1/2 pound deli-sliced imported ham, coarsely chopped
  • 3 - 4 tablespoons grated or finely chopped red onion
  • 1 clove garlice, grated or pasted
  • 1 small fresno chile pepper, seeded and chopped
  • 1 small celery rib from the heart, coarsely chopped
  • a small handful of flat-leaf parsley leaves
  • 2 tablespoons yellow mustard
  • 1 tablespoon hot sauce, such at Frank's RedHot
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon paprika (about 1/3 palmful)
  • salt and pepper
  • 4 slice good-quality pumpernickel bread (from a large, round loaf)
  • about 1 cup shredded gruyere
  • about 1 cup shredded sharp white cheddar


In a large skillet, bring a couple of inches of water to a boil. Add the asparagus and cook for 3 minutes. Using tongs, transfer to a towel to cool. Preheat the oven to 375 degrees .

In a food processor, pulse the ham, onion, garlic, chile, celery, parsley, mustard, hot sauce, worcestershire and paprika into a spread. Season with salt and pepper.

Arrange the bread on a baking sheet and spread evenly with a thick layer of the deviled ham. Set the asparagus spears across the ham spread, cover with the cheeses and bake until golden and toasted, 10-12 minutes.