Club Sandwich with Mortadella, Fennel, and Asparagus

Method

1. Bring a pot of salted water to a boil. Blanch the asparagus tips for 5 minutes, then drain and set aside. Reserve some raw asparagus for the pesto.
2. Wash and cut the fennel into thin slices. In a non-stick pan, melt a knob of butter and cook the fennel with a splash of cream until soft and creamy. Season with salt and pepper.
3. For the asparagus-pistachio pesto: In a food processor, combine the reserved raw asparagus tips (or trimmings), a handful of pistachios, extra virgin olive oil, salt, and pepper. Blend until smooth, adding a little more oil if needed. Set aside.
4. Take two slices of pizza bianca bread (or good quality white bread). Toast the outer sides in a pan with a little butter until golden and crispy, leaving the inside soft.
5. Spread the asparagus-pistachio pesto on one slice of bread (the untoasted side).
6. Layer with mortadella slices, then the creamy fennel, then slices of ripe tomato (pomodoro Merenda). Sprinkle with grated Parmesan or Grana Padano.
7. Place the second slice of bread on top (untoasted side down). Press gently.
8. Optionally, spread a little more pesto on the top slice for extra flavor.
9. Cut the sandwich diagonally and serve immediately.