Roasted Asparagus with Red Onions, Basil, and Vacherin

This is one of my favorite sandwich recipes from Tom Colicchio’s book, ‘witchcraft. I like to serve with a nice green salad.

Ingredients

1 small bunch pencil asparagus, bottoms trimmed
1 small red onion, sliced into ¼-inch rings
2 tbsp. extra-virgin olive oil
2 tbsp. sherry vinegar
4 roughly chopped basil leaves
4 slices rustic country bread
1 peeled garlic clove
1/2 pound sliced Vacherin cheese
1 sprig fresh thyme, leaves picked
Kosher salt and freshly ground black pepper

Preparation
  1. In a bowl, combine the asparagus and onion, and toss in the oil. Season with salt and pepper. Place the asparagus and onion on a hot grill pan and cook until slightly charred, about 5 to 10 minutes. Return the asparagus and onion to a mixing bowl, toss in the vinegar and basil, and set aside.
  2. Grill the bread until golden brown on one side only. Remove and lightly rub the toasted side with the garlic.
  3. Top the garlic toast with the asparagus and onion, and follow with the cheese.
  4. Place the open-faced sandwiches on the grill, cover, and remove when the cheese is starting to melt. Garnish with thyme and serve.
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