Grilled Asparagus, Taleggio and Prosciutto
Very thin, delicate asparagus (about the circumference of a pinkie) can be cooked right on the panini press. If yours are thicker, place them on a baking sheet, brush with olive oil, and roast in a 425 degree oven for 10 to 15 minutes instead. Taleggio is a rich semisoft cheese from Lombardy that melts beautifully and pairs well with both the asparagus and the prosciutto. If you can’t find it any soft-ripened cheese like Camembert or Brie will work.
Total Timeunder 30 minutes
Recipe Coursemain course
Dietary Considerationegg-free, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturechewy, salty
Type of Dishgrilled sandwich, sandwich
- 6 to 8 very thin asparagus spears, tough ends snapped off
- 2 teaspoons olive oil
- Salt and freshly ground black pepper
- Two 6-inch lengths store-bought or Four-Hour Baguettes
- 3 ounces Taleggio cheese, sliced
- 4 thin slices (2 ounces) prosciutto
Heat a panini or sandwich press according to the manufacturer’s instructions.
Brush the asparagus with the olive oil and sprinkle with salt and pepper. Place them on the press, pull the top down, and cook until lightly charred, 3 to 5 minutes. Transfer to a plate and let cool slightly
Cut the baguette pieces in half lengthwise. Spread some cheese on the bottom half of each baguette. Arrange the cooked asparagus on top of the cheese, pressing lightly on them so they adhere. Drape the prosciutto slices over the asparagus. Top the sandwiches with the other halves of the baguettes.
Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp and the cheese is melted, 4 to 6 minutes, depending on how hot your machine is. Carefully remove from the press and serve immediately.
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2008 Daniel Leader and Lauren Chattman