Comfort food meets Spring with this melty and comforting Roasted Asparagus Grilled Cheese. This simple sandwich is easy, tasty, and oh so addicting! If you’re looking for a soup to dunk these into, try this Tomato Squash Soup by Molly Yeh.
I want to take this post to say how excited I am about this group of bloggers posting seasonally fresh recipes! Every month we all share at least one seasonal and fresh recipe using one or more of the ingredients from my seasonal produce guide that goes out on the first of every month. When all of the posts come in, I am inspired EVERY SINGLE TIME.
Looking (and drooling) over all of the recipes every month, I want to make ALL of them! I usually get the chance to make at least one and they are always well tested and tasted recipes that I know I’ll enjoy. In the past few months I’ve made Liz’s Sweet Potatoes topped with Asparagus and Crispy Chickpeas, Letty’s Vegan Key Lime Pie made with cashew cream (if you haven’t tried a dessert using cashew cream yet, you must!!), Lindsay’s Coconut Quinoa Bowls with Roasted Broccoli, and Shaina’s Cilantro Lime Chicken Soup. Liz’s Stuffed Sweet Potatoes were enjoyed by the whole family (even little Ruthie!). Josh and I had late night snacks of Letty’s Vegan Key Lime Pie for a week straight without any dessert guilt. Lindsay’s Coconut Quinoa is now a staple side dish at our house (I may never be able to make quinoa another way!). And Shaina’s Cilantro Lime Chicken Soup is a new favorite chicken soup for sick days!
These ladies are the cream of the crop when it comes to healthy, seasonal recipes AND when it comes to dependable, well-written, online recipes. I can’t say enough about them!! I’m so humbled and inspired to be a part of this group. When I first started the eat seasonal group of bloggers, I had no idea how much encouragement I would get from each of these bloggers. They challenge and teach me in so many ways. They up my cooking game, giving me a friendly push to try new recipes, new ingredients, and to be more creative and smart in my cooking.
Anyways, I hope you’ll dive into these blogs and be inspired too! Every month it seems to get better and better. Check out what recipes were created for this Spring month:
Sugar Snap Pea and Bacon Salad by Completely Delicious
BBQ Cauliflower & Chickpea Veggie Burgers by She Likes Food
Roasted Asparagus with Sautéed Shallots and Kumquats by Floating Kitchen
Asparagus Grilled Cheese by Vintage Mixer
Frittata with Ham and Asparagus by Healthy Seasonal Recipes
Easy Homemade Guacamole by Joy Food Sunshine
Sorghum Vegetable Salad with Cumin-Lime Vinaigrette by Cafe Johnsonia
Mushroom Rosemary Olive Oil Bread by Cookin’ Canuck
Roasted Asparagus with Balsamic, Gorgonzola and Walnuts by Aggie’s Kitchen
Polenta Cauliflower Torta with Roasted Asparagus by Letty’s Kitchen
Herbed Potato Rösti with Peas, Shallots, and Bacon by Food for My Family
Maple-Glazed Sweet Potatoes with Walnut-Bacon Crumble by Simple Bites
Creamy Pasta with Salmon and Asparagus by Foodie Crush
Ultimate Veggie Sandwich with Lemon Herb Cream Cheese by Flavor the Moments
Spring Mint & Papaya Batido by Suitcase Foodist
Skillet Shrimp with Lime and Green Curry Compound Butter by Kitchen Confidante
Loaded Guacamole Tacos by Mountain Mama Cooks
Asparagus Grilled Cheese
- 6 spears of asparagus
- 1 teaspoon olive oil
- sea salt and freshly ground pepper
- 2 ounces of white cheddar cheese*
- 2 ounces of gruyere cheese*
- 4 slices of sourdough bread
- grass fed butter
- Preheat oven to 400 degrees and line a baking sheet with foil.
- Remove the woody ends of the asparagus and toss the spears with olive oil, then sprinkle with the sea salt and pepper. Spread the asparagus spears out onto the prepared baking sheet and roast for 8-10 minutes or until slightly brown.
- Meanwhile, slice the cheese and butter the bread. Remove asparagus from oven.
- Heat up a large skillet over medium heat. Add two slices of the bread, butter side down, to the pan. Add cheese then add 3 spears of asparagus to each sandwich. Top with the other bread slices, butter side up.
- Toast for 3-4 minutes then flip and toast for 2 minutes. Remove from heat and serve hot with tomato soup!
I served up these sandwiches with Molly Yeh’s Tomato and Squash Soup.