Goat Cheese & Asparagus Grilled Cheese

in Asparagus, Goat cheese, On the grill, Quick & Easy, Sandwich & Wraps, Vegetarian, Veggies

Goat Cheese & Asparagus Grilled Cheese

Who else went overboard and bought nearly 6lbs of asparagus because it was $.88/lb?

Welcome to the hoarder club!

Who else has eaten roasted asparagus for breakfast, lunch, and dinner pretty much every day?

Welcome to the we-clearly-don’t-understand-hoarding club!

Goat Cheese & Asparagus Grilled Cheese

Cheap asparagus means two things: 1) Spring is just around the corner (and seriously, could it be any slower this year?!) and 2) I probably just justified buying a not-on-the-shopping-list bottle of wine with my new-found savings. Or, you know, three.

Goat Cheese & Asparagus Grilled Cheese

After the pan of Roasted Asparagus with Bacon Vinaigrette disappeared in record time [looks around and whistles], I whipped up second, “plain” pan specifically to use for grilled cheese sandwiches.

And breakfast.

Melty provolone cheese + plus gooey, tangy goat cheese + garlicky, roasted asparagus (+ bacon for Jason’s sandwich because if it’s green and not guacamole it better have bacon and heck, even if it is guacamole, bacon doesn’t hurt) = a pretty darn amazing grilled cheese sandwich.

So go ahead. Celebrate spring’s just-around-the-corner-return with a grilled asparagus & goat cheese sandwich.

Goat Cheese & Asparagus Grilled Cheese

Grilled cheese goes spring with tangy goat cheese and roasted asparagus.


  • For the roasted asparagus:
  • 1 lb asparagus
  • Olive oil
  • 3-4 cloves garlic, thinly sliced
  • Salt
  • Pepper
  • For the grilled cheese:
  • 2 slices bread (this is my favorite sandwich bread)
  • Butter
  • 1 slice provolone cheese
  • Leftover roasted asparagus (don't forget those crunchy garlic slices!)
  • Goat cheese


  1. Preheat the oven to 425.
  2. Cut the bottom few inches of the asparagus bundle off and discard.
  3. Spread onto a baking pan, top with garlic slices, salt, pepper, and a generous drizzle of olive oil - shake pan to coat evenly.
  4. Bake for 12-15 minutes (longer if stalks are super thick).
  5. Heat a griddle or pan over medium high.
  6. Lightly butter one side of each slice of bread.
  7. Spread or crumble goat cheese over one unbuttered side of bread.
  8. Top with asparagus (cut in half or thirds to fit your bread) and a slice of provolone.
  9. Top with the other slice of bread and grill until the bread is golden brown and the cheese melts.
  10. Serve warm.


Yields: 1 sandwich (and plenty of leftover asparagus)

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

6 comments… add one
  • These sandwiches look so cheesy and melty and delicious! I, too, have been guilty of buying too much of anything on serious sale…and then buying wine with the savings. A girls gotta indulge sometime…am i right?

  • Oh my word, this looks amazing.

  • This is going to the top of my “to make” list! So yummy!

  • Now if I dont’ find asparagus for that cheap around here, I might just cry! I want this grilled cheese ASAP.

  • This sandwich looks so incredibly delicious and healthy! I would love to try this! YUM! Thanks for sharing!

  • Wow, $0.88/lb is really cheap. You shouldn’t feel guilty for buying six pounds at that ridiculous price; especially since you made a delicious grilled cheese with it. Looks delicious.

    I really don’t use asparagus as much as I should. It truly is a great ingredient.

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