Ingredients

• 1 pound asparagus, trimmed
• 1 tablespoon unsalted butter, softened
• 4 (1/2-inch-thick) slices good-quality white bread such as a pullman loaf, crusts discarded
• 1 cup heavy cream
• 1/4 cup finely chopped cooked sliced Virginia country ham
• 1/2 teaspoon finely chopped garlic

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Instructions

1. Steam asparagus in a steamer rack over boiling water, covered, until crisp-tender, about 4 minutes. Transfer to a plate and keep warm, loosely covered with foil.
2. Put broiler pan (with unlined rack) in broiler and preheat broiler 5 minutes.
3. Generously butter bread slices on 1 side, then halve diagonally. Arrange bread, buttered sides up, on rack of hot broiler pan and broil 4 to 5 inches from heat until golden-brown in some spots and undersides are toasted, 2 to 3 minutes (watch carefully).
4. Briskly simmer cream, ham, garlic, and 1/8 teaspoon pepper in a 12-inch heavy skillet, stirring occasionally, until sauce has thickened and is reduced to about 3/4 cup, about 3 minutes. (If necessary, keep warm, covered.)
5. Arrange asparagus on toast, then stir sauce and spoon over asparagus.