Asparagus & Brie Grilled Cheese (Printable Version)

Golden sourdough layered with grilled asparagus and melting Brie creates a luxurious, satisfying sandwich perfect for any meal.

# What You Need:

→ Vegetables

01 - 8-10 thin asparagus spears, woody ends trimmed
02 - 1 teaspoon olive oil
03 - Pinch of kosher salt
04 - Pinch of freshly ground black pepper

→ Dairy

05 - 4 ounces Brie cheese, rind removed, sliced
06 - 2 tablespoons unsalted butter, softened to room temperature

→ Bread

07 - 4 slices crusty sourdough or country bread, cut 1/2 inch thick

# Directions:

01 - Preheat a grill pan or cast-iron skillet over medium-high heat. In a small bowl, toss the asparagus spears with olive oil, salt, and black pepper until evenly coated.
02 - Place asparagus on the hot grill pan. Cook for 3-4 minutes, turning occasionally with tongs, until just tender-crisp and lightly charred with grill marks. Transfer to a plate and set aside.
03 - Generously butter one side of each bread slice using room-temperature butter, ensuring complete coverage to the edges for even browning.
04 - Place two bread slices butter-side down on a clean work surface. Distribute half the Brie slices evenly over both slices. Arrange the grilled asparagus over the cheese, then top with remaining Brie. Place the remaining bread slices on top, butter-side facing outward.
05 - Heat a large skillet or griddle over medium heat. Add sandwiches and cook for 3-4 minutes on the first side until golden brown and crispy. Flip carefully with a spatula, press down gently, and cook for another 3-4 minutes until the second side is golden and cheese is fully melted.
06 - Transfer sandwiches to a cutting board and let rest for 1 minute to allow the cheese to set slightly. Slice diagonally and serve immediately while hot.

# Expert Tips:

01 -
  • The way Brie melts around those slightly charred asparagus spears creates the most luxurious texture I have ever experienced in a grilled cheese
  • It takes twenty minutes from start to finish but tastes like something from a fancy bistro
  • The combination of buttery sourdough and seasonal vegetables makes ordinary lunch feel special
02 -
  • Do not skip grilling the asparagus first because raw asparagus will not cook through properly inside the sandwich
  • Let the sandwiches rest for one minute after cooking so the cheese sets slightly and does not run everywhere when you slice them
03 -
  • Use room temperature cheese for even melting and no cold spots in the middle
  • Keep the heat at medium so the bread gets golden before the cheese burns
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