Asparagus and Brie Grilled Cheese (Printable)

Tender asparagus and creamy Brie cheese melt between buttery, golden-toasted bread for a luxurious sandwich.

# What You’ll Need:

→ Vegetables

01 - 8 to 10 thin asparagus spears, trimmed
02 - 1 teaspoon olive oil
03 - Pinch of salt
04 - Pinch of black pepper

→ Dairy

05 - 4 ounces Brie cheese, sliced
06 - 2 tablespoons unsalted butter, softened

→ Bread

07 - 4 slices crusty sourdough or country bread

# How To Make:

01 - Preheat a grill pan or skillet over medium-high heat. Toss the asparagus spears with olive oil, salt, and pepper. Grill or sauté for 3 to 4 minutes, turning occasionally, until just tender and lightly charred. Remove from heat.
02 - Butter one side of each bread slice with softened butter.
03 - Place two slices of bread, buttered side down, on a clean surface. Layer with half the Brie, followed by the grilled asparagus, then the remaining Brie. Top with the other bread slices, buttered side up.
04 - Heat a large skillet or griddle over medium heat. Add the sandwiches and cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
05 - Remove from heat, let rest for 1 minute, then slice and serve warm.

# Top Tips:

01 -
  • The way the creamy Brie balances the slight char on the asparagus creates this perfect richness that feels indulgent but still fresh
  • It comes together in under 30 minutes but tastes like something from a fancy cafe
02 -
  • I learned the hard way that cold Brie takes forever to melt, so let it sit out for 20 minutes before you start assembling
  • Pressing too hard with your spatula squeezes out all the good melted cheese, so be gentle
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and creates the most beautiful golden crust
  • Trim the woody ends of the asparagus by bending each spear until it snaps naturally, that is exactly where the tough part ends
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