1Add the asparagus to the salty boiling water. Salt will keep the bright green color of the asparagus. To make it more fun you can add 2 tablespoons of dry Vermouth. It will add some delicate sweetness to the taste of these exotic vegetables. Remove them after 3 min, trim the bottoms and set aside to cool.
2Remove the sausage casing. In a large mixing bowl mix the sausage filling with the shredded Gruyere and half of the Parmigiano-Reggiano and the lightly beaten egg. Add a pinch of freshly ground pepper and chopped parsley. Mix well all the ingredients. Cover the bowl with wrapping foil and leave it in the refrigerator for 30 min.
3Preheat oven to 350 degrees.
4Cut the bread into ¾” slices and spread the mixture onto them, place 2 pieces of blanched asparagus diagonally on top and cover it with grated Parmigiano-Reggiano.
5Line a piece of baking paper on the oven rack; line the slices flat on it. Bake them for about 10-12 min until golden brown on top.