Asparagus & Brie Grilled Cheese (Printable Version)

Tender asparagus and creamy Brie cheese melt between buttery, golden-toasted sourdough bread for a luxurious seasonal sandwich.

# What You Need:

→ Vegetables

01 - 8 to 10 thin asparagus spears, trimmed
02 - 1 teaspoon olive oil
03 - Pinch of salt
04 - Pinch of black pepper

→ Dairy

05 - 4 ounces Brie cheese, sliced
06 - 2 tablespoons unsalted butter, softened

→ Bread

07 - 4 slices crusty sourdough or country bread

# How to Make It:

01 - Preheat a grill pan or skillet over medium-high heat.
02 - Toss the asparagus spears with olive oil, salt, and pepper. Grill or sauté for 3 to 4 minutes, turning occasionally, until just tender and lightly charred. Remove from heat.
03 - Butter one side of each bread slice.
04 - Place two slices of bread, buttered side down, on a clean surface. Layer with half the Brie, followed by the grilled asparagus, then the remaining Brie. Top with the other bread slices, buttered side up.
05 - Heat a large skillet or griddle over medium heat. Add the sandwiches and cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
06 - Remove from heat, let rest for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • The way the creamy Brie melts into those charred asparagus spears creates this incredible texture contrast
  • It takes a humble grilled cheese and turns it into something you would happily pay twenty dollars for at a bistro
02 -
  • Low and slow is better than high and fast or you will burn the bread before the cheese has time to melt
  • Let the sandwich rest for a full minute after cooking so the cheese sets slightly instead of running out completely when you slice it
03 -
  • If your asparagus spears are thick give them an extra minute or two on the grill so they are not too crunchy in the finished sandwich
  • Use a spatula to press down gently while cooking which helps the cheese adhere to both slices of bread
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