Asparagus and Provolone Melts

We look forward to fresh asparagus season for many reasons, most of all because we absolutely love the stuff, but a close second would be that its arrival is a sign that warmer, sunnier days are just around the corner. These asparagus melts are a great way to serve a toasty, cheesy bite of ‘the grass’ as our produce vendors like to call it. We often find ourselves with a bit of leftover asparagus from yesterday’s dinner, and this recipe uses it up in a flash.

Simply toast some artisan bread (we are partial to sourdough), add some of our Fantasy Island Dressing (we don’t use none of that Thousand Island from a bottle around here), top with veggies and cooked asparagus, add your favorite cheese (Swiss, Gruyere, Parmesan, or Provolone, as we’ve done here), and pop it under the broiler for 3 minutes, until bubbling and browned well.

Eating your vegetables is easy when they’re served up warm, crunchy and cheesy like this, though we don’t need coaxing to down a plate of sautéed asparagus with lemon and pepper either.

½ lb asparagus spears, cooked
4 slices artisan bread (sourdough)
½ c Fantasy Island Dressing
½ red onion, sliced thin
2 tomatoes, sliced
6 oz provolone cheese (or other), shredded

Gather ingredients. Preheat broiler. Lightly toast bread slices until golden brown, both sides.

Steam or boil asparagus until crisp tender, 2 minutes.

Spread dressing on toasts, adding asparagus, onions, and tomatoes.

Top with cheese and broil 3 minutes or until browned and bubbling. Serve immediately.