Position an oven rack in the center of the oven
and heat the oven to 400°F.
Cut the asparagus on a sharp angle into 2-inch
pieces (if very thick, halve lengthwise first).
Toss with 1 Tbs. of the oil on a small rimmed
baking sheet. Season with salt and pepper and
roast until tender, 7 to 9 minutes. Set aside to
cool.
In a small bowl, combine the cheeses and a pinch
of pepper. In another small bowl, toss the herbs
with the capers, 1 Tbs. of the oil, the garlic,
lemon juice, and a pinch of salt.
Divide the cheese mixture evenly among the 4
slices of bread. Top two slices with the asparagus
and then the herb-garlic mixture. Top with the
other slices of bread to make two sandwiches.
Heat a griddle or 12-inch heavy-duty skillet over
medium-low heat. Brush one side of each sandwich
with olive oil, put in the pan oiled side down,
and then brush the other side with oil. Cook,
pressing lightly on the sandwiches with a spatula,
until golden brown on one side, 2 to 3 minutes.
Flip and cook until the cheese has melted and the
other side is golden brown, another 2 to 3
minutes. Allow the sandwiches to sit for about 1
minute before slicing in half and serving.
nutrition information (per serving)-
Calories (kcal)- 730; Fat (g)- fat g 42; Fat
Calories (kcal)- 370; Saturated Fat (g)- sat fat g
15; Protein (g)- protein g 31; Monounsaturated Fat
(g)- 19; Carbohydrates (g)- carbs g 62;
Polyunsaturated Fat (g)- 2.5; Sodium (mg)- sodium
mg 1450; Cholesterol (mg)- cholesterol mg 65;
Fiber (g)- fiber g 3;
Originally Submitted
7/5/2014
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