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!
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.
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.
Ingredients
- 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
Instructions
- Preheat the oven to 425.
- Cut the bottom few inches of the asparagus bundle off and discard.
- Spread onto a baking pan, top with garlic slices, salt, pepper, and a generous drizzle of olive oil - shake pan to coat evenly.
- Bake for 12-15 minutes (longer if stalks are super thick).
- Heat a griddle or pan over medium high.
- Lightly butter one side of each slice of bread.
- Spread or crumble goat cheese over one unbuttered side of bread.
- Top with asparagus (cut in half or thirds to fit your bread) and a slice of provolone.
- Top with the other slice of bread and grill until the bread is golden brown and the cheese melts.
- Serve warm.
Notes
Yields: 1 sandwich (and plenty of leftover asparagus)
Estimated time: 30 minutes