Asparagus & Brie Grilled Cheese (Print Version)

Crispy sourdough stacked with grilled asparagus and melted Brie for a comforting vegetarian lunch.

# What You Need:

→ Vegetables

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

→ Dairy

05 - 4 oz Brie cheese, sliced
06 - 2 tbsp 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 3–4 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 3–4 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 melted Brie and crisp asparagus feels like something you would order at a fancy bistro
  • It transforms ordinary grilled cheese into something elegant enough for guests but simple enough for Tuesday lunch
  • The buttery sourdough creates this incredible crunch that makes every bite satisfying
02 -
  • Cold Brie straight from the refrigerator will not melt properly and you will end up with uneven, rubbery patches of cheese
  • Pressing too hard with your spatula will squeeze out all that glorious melted cheese and make the bread dense instead of crispy
  • Medium heat is crucial here because high heat will burn the bread before the cheese has time to melt completely
03 -
  • Buy a wedge of Brie and slice it yourself rather than buying pre sliced cheese which often lacks flavor
  • If your asparagus spears are thick, shave them lengthwise with a vegetable peeler so they cook evenly
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