Asparagus, Prosciutto, Roasted Pepper & Fontina Panini

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20 spears asparagus

2 tablespoons extra virgin olive oil, divided

4 ounces shredded fontina cheese

1 teaspoon herbes de Provence

2 roasted red peppers (about one 12-ounce jar, drained)

8 slices crusty country bread (each about 8 x 4 x ½)

2 ounces thinly sliced prosciutto (8 very thin slices)

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