Rinse asparagus. Break or cut off bottoms of stems. Drizzle the 1 tablespoon olive oil over bottom of rimmed baking sheet. Add asparagus speas and turn to coat with oil. In preheated 400 degree oven, roast asparagus, turning once, until just tender, about 8 to 10 minutes. Meanwhile, in large bowl whisk together the 1/4 cup oil, white wine vinegar, chopped herbs and salt. Add both watercresses and wild baby arugula and toss to coat leaves. Toast split baguettes or rolls in oven until just turning golden. Divide asparagus spears, mozzerella slices and shredded Pecorino Toscano among the four roll bottoms. Place in oven until cheese melts, about 5 minutes. Divide watercress/arugula mixture between four sandwiches. Close sandwiches.
B&W Gourmet Farms