Crab and Asparagus Sandwich

Ingredients:

• 220 g large lump crab meat, sorted
• 2 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• 1/4 tsp paprika
• 1/4 tsp cayenne pepper
• 2 tsp freshly squeezed lemon juice
• 1 green onion, thinly sliced
• 4 slices Texas toast
• 4 tbsp unsalted butter, melted
• 85 g Monterey Jack cheese (half grated, half thinly sliced)
• 1 bunch asparagus, ends trimmed and stalks halved lengthwise

Preparation:

1. In a bowl, combine the crab meat with mayonnaise, mustard, paprika, cayenne pepper, lemon juice, green onions, and a pinch of salt. Set aside.
2. Preheat the oven to broil. Brush both sides of the bread slices with half the melted butter. Place on a baking sheet and broil until golden brown, about 3 minutes. Remove from the oven and flip the bread over; spread the crab mixture almost to the edges. Sprinkle with grated cheese.
3. In a medium bowl, toss the asparagus with the remaining melted butter and season with salt and pepper. Arrange the spears in a row on the toast, then arrange the cheese slices across the center of the asparagus.
4. Return to oven and roast until asparagus is tender and cheese is melted, 4 more minutes.