• Posted by Califia Suntree on April 25th, 2011, 6:13 PM

    For the third installation of my series in honor of Grilled Cheese Month, I decided to bring spring into the picture with pan-roasted asparagus and fresh herbs from the garden.

    Asparagus is popping up all over right now, and what better way to enjoy it than encased in ciabatta and melty young Asiago cheese? Exactly.

    To make the sandwich, start with five or six asparagus stalks, and remove the tough ends. Heat olive oil in a medium-sized skillet and grill the asparagus in the hot pan until it is blistered and softened (this takes just a few minutes). Remove it from the pan and sprinkle it with a little salt. Chop up a handful of kalamata olives and whatever fresh herbs you have handy. I used mint and garlic chives, but basil, green garlic, tarragon, and parsley all would work well.

    Slice a nice chunk of ciabatta in half and pile it high with young Asiago pressato–it’s soft and mild, but with that characteristic tang that is accentuated in the aged version (vecchio). Add the asparagus and chopped olives and herbs, and grill the sandwich in your oiled skillet. Remember to put another skillet on top to get it nice and pressed! If you were one those who succumbed to Williams-Sonoma back in 2004, use your panini press.

Comments

  1. April 27th, 2011 at 5:10 pm
    Mary Squires

    My husband has been making me lots of grilled cheese sandwiches lately and we have a fridge full of lovely asparagus. I will tell him to use this recipe next time. Looks great. Thanks.

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