söndagsmacka med sparris, lök och ost

från new york magazine:

Preheat oven to broil. Place asparagus and sliced onion in a medium bowl. Season with salt and pepper and (1) toss with the olive oil.
(2) In a hot skillet, cook asparagus and onion or place them on a sheet pan and broil until they are slightly charred, about five to ten minutes. Return asparagus and sliced onion to mixing bowl and season with the vinegar and chopped basil; set aside. Toast the bread in the broiler until golden brown on one side only. Set the slices on a plate toasted side up, and rub the garlic lightly on each slice.
(3) Sprinkle approximately one ounce of the shredded cheese on four slices of the bread. Distribute the roasted asparagus and onion over the cheese, and then sprinkle another ounce of cheese over the asparagus and onion. Cover with the remaining slices of bread, toasted side toward the inside of the sandwich. Place sandwich on a hot press or griddle and cook until cheese is melted. Slice each sandwich in half and serve.