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Grilled Asparagus and Fontina Sandwiches

This was Alexis' two dance recitals and a 5k weekend, so all of the things were a blur, including meals. I think Mila may have eaten jelly beans for dinner last night, in fact. BUT! Since today was the busiest of the days, I gave Alexis the choice of whatever she wanted for lunch. Anything in the whole wide world!

She picked Grilled Asparagus and Fontina Sandwiches.

I think that says a lot about how good these things are. I first posted the recipe a few years ago. Since then, I've brought Alexis over to the dark side so she fully understands that Fontina is the bestest. Hands down.


We've already established that she's on her own path, so it shouldn't be all that surprising that when asked, "What should we have for dinner?" Alexis responded with, "Something with asparagus."

There are a lot of asparagus choices at our house, but most of them involve grilling. Because of course they do. Asparagus thrown on the grill is a thing of beauty.

All you have to do is rinse the asparagus, trim off the bottom, and toss it on the grill with low heat. A few minutes later, you have perfect grilled asparagus.

You know what you can do to make it better?

Bread. And cheese.

There's perfect thick-sliced Italian bread there topped with some Fontina, Gouda, or American -- A little something different for everybody. Alexis is finally starting to appreciate the majesty that is cheese, but she's stuck at the entry level American thing. The wiser adults can't quit Gouda. But, YOU GUYS. Fontina. Man, Fontina is where it's at when it comes to melty perfection.

Throw it all together and you get something that seems a little ... boring.

But if you cut into that "boring" sandwich, you find a thing of beauty.

Now THAT is a Grilled Cheese sandwich!

While Alexis sticks with the super safe American, she loves that sandwich enough to get the neighbor kids to try it. That leads to me getting texts about how a kid who had never tried asparagus before is now asking for it for dinner.


Grilled Asparagus and Fontina Sandwich

1 bunch asparagus (thinner is better)
Italian bread, sliced to 1/2" thick or thicker
Fontina cheese (obviously, other cheeses work, but Fontina is THE BEST)

1. Turn the grill on and set it to low.

2. Spread a thin layer of mayo on one side of each of your pieces of bread. Yes, I said mayo. Have you ever used it instead of butter when making a grilled cheese? If not, you should. It makes for a better crispy crusty-type thing.

3. Put the bread mayo side down on the grill. Place the cheese on top. I used thin slices of cheese, but shredding it would work better if you happen to be more motivated than I am.

4. While the cheese is melting and the bread is toasting, throw the asparagus on the grill. Turn it a couple of times and remove it from the heat as soon as you think it's done enough. I like it a little firm, but it's really up to you.

5. Toss the asparagus (cut it in half, if necessary) on top of the cheese then finish assembling your sandwiches.

6. Be happy. Be very, very happy. You've earned it.

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Reader Comments (1)

Sigh...I miss cheese. Developed a dairy allergy and it sucks.

May 22, 2017 | Unregistered CommenterMary
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