Farmhouse bread with asparagus and Fleur des Alpes Michel Grossrieder cheese

Preparation steps

1. Boil potatoes until just cooked.
2. Allow to cool then slice thinly.
3. Prepare asparagus and cook in hot water. It should remain firm.
4. Spread bread with crème fraîche and cover with potato and asparagus.
5. Season with a little salt and pepper.
6. Lay slices of Fleur des Alpes on top of the vegetables and bake for 15 mins at 200°C.
7. Decorate with cress and finish with a sprinkle of herbs.