Egg-Battered Asparagus, Ham and Cheese Sandwiches - Rachael Ray

asparagus, tough ends trimmed

Salt and pepper

large eggs

Juice of 1/2 lemon

About 1/2 cup grated Parmigiano Reggiano cheese

slices good-quality white bread, crusts trimmed

slices Swiss, fontina or Gruyère cheese

slices mild ham or prosciutto cotto

Olive oil and butter, for sautéing sandwiches

honey, warmed

Dijon mustard with tarragon (or mix in a few tablespoons of fresh tarragon to plain Dijon)