Asparagus and Brie Grilled Cheese (Printable)

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

# What You'll 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

# Directions:

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 combination of creamy Brie and slightly crisp asparagus creates this incredible texture contrast that keeps every bite interesting
  • It takes ordinary grilled cheese and turns it into something you'd happily serve at a brunch gathering
  • The whole thing comes together in under 30 minutes but tastes like you spent way more time on it
02 -
  • Don't skip the step of precooking the asparagus, raw asparagus won't have time to soften properly while the bread toasts
  • Keep the heat at medium, going too hot will burn the bread before the cheese has a chance to melt completely
  • Resist the urge to press down too hard with your spatula, you want to keep those beautiful layers intact
03 -
  • Room temperature Brie melts more evenly than cold cheese, so take it out of the fridge about 20 minutes before you start
  • If your asparagus spears are thick, slice them in half lengthwise so they cook through faster
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