- 1 bunch thin asparagus spears
- 1/2 pound deli-sliced imported ham, coarsely chopped
- 3-4 tablespoons red onion, grated or finely chopped
- 1 clove garlic, grated or pasted
- 1 small Fresno chili 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 slices good-quality pumpernickel bread (from a large, round loaf)
- About 1 cup shredded Gruyère cheese, shredded
- About 1 cup sharp white cheddar cheese, shredded
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.
Pre-heat the oven to 375°F.
In a food processor, pulse the ham, onion, garlic, chili pepper, celery, parsley, mustard, hot sauce, Worcestershire sauce 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.