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lemon juice, and season to taste with salt, adjusting flavors to taste as needed with more lemon juice or salt. Heat a grill pan over high heat (or alternatively use a gas or charcoal grill). Toss the asparagus lightly in olive oil (about 2 tablespoons) and season with salt and pepper. Grill, turning occasionally, until the asparagus is tender and charred, 2 to 3 minutes, depending on the fatness of your stalks. Set aside on a plate. When cool enough to touch, roughly chop the asparagus into 1-inch (2.5 cm) pieces. Spread the bread with the cheese, dividing it evenly, and top each slice with the asparagus. Spoon some of the salsa verde over the top and season with flaky salt, if you like. Use any remaining sauce over grilled fish, chicken, or steak; it will keep in an airtight container in the refrigerator for up to a week.
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