November 18, 2017
Dairy, Cheese, Vegetables,
Asparagus, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Easter, Summer, Oven Bake, Skillet, Vegetarian, Sandwiches more
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"Asparagus is one of my favorite vegetables and I must admit when it is in season, I seem to be cooking and eating it constantly.
I found this recipe and it intrigued me, so I decided to make this as a late night dinner.
I used baby asparagus spears and used Baked Garlic Asparagus ~ Recipe by Shadows1. #recipe8466 as a base for this toastie.
I also had leftover Brie cheese and a with a tiny touch of cheddar this made for one perfect toastie!
Really you can use what you like, this is just the basis to a lovely toasted sandwich."
Roast your asparagus with your preferred method/recipe ~ or
Toss asparagus in 1 tablespoon olive oil, adding salt and pepper to taste.
Arrange the asparagus spears in a single layer on a lined baking tray.
Roast spears in a preheated 180-200c oven until tender, about 10-15 minutes.
NOTE: Roasting time will vary on thickness of asparagus ~ Time mentioned is for baby asparagus.
To assemble Sandwich; Butter the outside of each slice of bread, spread bread (inside sandwich) with a light spread of cream cheese spread (if using) then spread the mustard on the inside, sprinkle half of the cheese on one slice of bread and top with the roasted asparagus, then the remaining cheese, chives (if using) and finish with the other slice of bread.
Two methods of toasting:
1. Heat a non-stick pan over medium heat, add the sandwich and grill sandwich Cook, pressing down lightly on the sandwiches as they cook, until the outside is golden brown and the cheese has melted, this takes about 2-4 minutes per side. cut toastie into half, and serve hot.
2. Use a sandwich press and cook until cheese melts and bread is toasted, cut toastie into half, and serve hot.
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