Grilled asparagus. Lightly toast in griddle plate one side of country bread. Apply 1/4 cup egg salad on toasted side. Sprinkle bacon crumbles, one slice grilled scallion or 1 tsp. carmelized onion relish on top of onion. Put two asparagus stalk and one slice on cheese. Top with another slice of bread and insert in panini press until toasted and cheese is melted.