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Asparagus and Goat Cheese Panini

Asparagus and Goat Cheese Panini
To blanch the asparagus, bring a saucepan of salted water to a boil over high heat, add the asparagus and cook for 1 to 2 minutes. Using tongs or a slotted spoon, transfer the asparagus to a bowl of ice water to stop the cooking and preserve the bright green color. Drain and pat dry.

Ingredients:

  • 2 slices country-style bread, each 1/2 inch thick
  • Olive oil for brushing
  • 1 Tbs. mayonnaise
  • 2 oz. goat cheese (chèvre), crumbled
  • 4 to 6 pieces asparagus, each 3 inches long,
     blanched
  • Salt and freshly ground pepper, to taste

Directions:

Preheat an electric panini maker according to the manufacturer's instructions.

Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread the top of one slice with the mayonnaise. Sprinkle the cheese on the other slice and top with the asparagus. Season with salt and pepper. Top with the other bread slice, oiled side up.

Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.

Transfer the sandwich to a cutting board and cut in half. Serve immediately. Serves 1.
Williams-Sonoma Kitchen.