If we add asparagus to our grilled cheese, does that make it a superfood?
That’s the question.
But honestly, I don’t want to hear your answer unless it’s an enthusiastic YES.
It may look simple, maybe even a little plain, but this sandwich is anything but boring.
This version earns extra points because the bread is toasted in brown butter and the inside gets a thin smear of Dijon before grilling. The combination tastes simple on paper but is absolutely addictive: the nutty, caramel notes from the brown butter plus the bright tang from the Dijon create a flavor punch the sandwich wouldn’t have otherwise.
We really love asparagus in this house. Most of the time we keep it simple: roast or grill it, and rarely dress it up with heavy extras. Sometimes a drizzle of balsamic glaze or a sprinkle of Parmesan is all it needs; often olive oil, salt and pepper are enough. That’s how highly we value its clean, green flavor.
So why would I mess with something I already love? Why tuck asparagus into a grilled cheese? It feels almost unfair to the humble spear that just wants to be part of a healthy plate.
Or maybe asparagus secretly loves being wrapped in melty cheese and crisped bread.
These make a satisfying lunch or dinner alongside a salad or bowl of soup. I also love the idea of making mini baguette versions for appetizers when entertaining — they’d be adorable and delicious as finger food.
Here’s the plan. Make the brown butter first — you can do this ahead and chill it until it solidifies. It might look odd, even a bit like bacon grease, but it’s concentrated flavor gold.
Pan-roast the asparagus quickly so it’s tender and slightly roasted; you don’t want raw spears in your sandwich. In the same skillet, cook the sandwiches: spread the inside of the bread with Dijon, the outside with the brown butter, and pile in a generous amount of cheese. I used shredded Havarti for maximum meltiness, placing asparagus spears in the center and cheese on both sides so it acts like glue and holds everything together. Finish with a sprinkle of Parmesan because one grilled cheese can never have too much cheese.
Asparagus Grilled Cheese with Brown Butter and Dijon
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Ingredients
- 4 tablespoons unsalted butter browned
- 12 asparagus spears woody stems removed
- 1 teaspoon olive oil
- 1 garlic clove
- pinch salt and pepper
- 4 slices bread
- 2 tablespoons dijon mustard
- 6 ounces havarti cheese freshly grated
- finely grated parmesan cheese for sprinkling
Instructions
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Make the brown butter following standard directions and allow it to solidify; chilling helps it set.
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Heat a large skillet over medium-low, add the olive oil, then the asparagus and garlic with a pinch of salt and pepper. Cook, stirring often, until the asparagus is softened and slightly roasted. Remove and set aside.
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Spread the insides of the bread with Dijon and the outsides with the browned butter. Fill each sandwich with grated Havarti, place the asparagus spears in the center, and add more cheese so it melts and holds the sandwich together.
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Cook until the bread is golden and the cheese has melted. Remove from heat, sprinkle with Parmesan, slice, and serve.
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I appreciate you so much!
Bonus points for adding something green!