Roasted Asparagus and Fresh Herb Grilled Cheese

In this brightly flavored, colorful sandwich, a little soft ricotta helps make the mix of mozzarella and

Parmigiano more cohesive and evenly dispersed. Though it features three fresh herbs,

Serves: 2

Ingredients

• 8 thick asparagus spears, tough ends trimmed
• 2 Tbs. extra-virgin olive oil; more for the bread
• Kosher salt and coarsely ground black pepper
• 4 oz. coarsely grated mozzarella (about 1-1/4 cups)
• 1 oz. coarsely grated Parmigiano-Reggiano (about 1/4 cup)
• 2 Tbs. whole-milk ricotta
• 1 Tbs. finely chopped flat-leaf parsley
• 1-1/2 tsp. finely chopped mint
• 1-1/2 tsp. finely chopped basil
• 1/2 tsp. finely chopped rinsed capers
• 1 small clove garlic, minced
• 1/4 tsp. fresh lemon juice
• 4 1/2-inch-thick slices olive bread, preferably from a boule

Method

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.