Time of preparation: 20
2 multigrain bread slices
60g Manchego cheese
Salt to taste
Trim the asparagus and boil them in water with a pinch of salt for 1 minute, then cool with cold water. Drain. Then cut in half length ways.
Soft fry the onion to caramelisation.
Grate the Manchego cheese.
Toast the slices of bread, then spread the onion over them, add the grated cheese and grill.
Share the cut asparagus between the two toasts, brush with truffle oil and sprinkle salt to taste.