Asparagus with Brie
Serve with Kendall-Jackson Sauvignon Blanc, Chardonnay
If you’ve never thought to roast asparagus, this recipe will certainly change your mind. It brings out the sometimes hidden flavor of this favorite vegetable. The Brie turns this into an extra-special treat. Light the candles and enjoy!
Serve this with Sauvignon Blanc or Chardonnay – or even a red wine if that complements the main course.
1 Tbsp. kosher salt
1 1/2 pounds asparagus, trimmed
3 tablespoons olive oil
2 tablespoons butter
3/4 C. dried breadcrumbs
1/3 C. sesame seeds
10 oz. Brie cheese, cut into thin slices
Freshly ground pepper
Preheat oven to 375°F.
Trim asparagus and toss with the olive oil until each spear is lightly coated. Set aside.
Place the butter in the large 10" x 14" Le Creuset roaster and place pan in the oven for 4 minutes or until better is melted. Add breadcrumbs and sesame seeds and mix well. Return the pasn to the oven and bake for 5 minutes, stirring halfway through the baking. When the mixture is lightly browned remove the contents to a plate and add the prepared asparagus to the warm pan.. Return the pan to the oven and roast the asparagus, turning the spears once or twice to cook evenly until barely tender (test with a knife point) and lightly browned. This should take 10 - 15 minutes depending on the thickness of the stalks.
Arrange the Brie over the top of the asparagus then spread the breadcrumb mixture over the Brie and bake until the cheese melts, 5-10 minutes. Sprinkle with pepper and serve.