Toasted sandwich with green asparagus tips and Taleggio

Ingredients

• 100 ggreen asparagus tips
• 4sourdough slices (or other bread)
• 80 gTaleggio
• 2 slicesaged cheese
• 2 sprigsoregano
• a splasholive oil

Instructions

1. 1

   Prepare the asparagus

   Snap off the tough ends of the asparagus, rinse the tips and pat them dry. Heat a splash of olive oil in a hot frying pan and roast the asparagus for 1 minute.

2. 2

   Layer the fillings

   Arrange the Taleggio on two slices of bread, add a few oregano leaves and distribute the asparagus tips over the top.

3. 3

   Add the cheese

   Put a slice of aged cheese on each sandwich, then cover with the remaining bread slices.

4. 4

   Toast the sandwiches

   Cook the sandwiches in a frying pan or under the oven grill.

What is this asparagus and Taleggio sandwich?

This is a toasted sandwich with an Italian-inspired filling of green asparagus, Taleggio and oregano. Taleggio is a soft, washed-rind cheese from Italy, while the aged cheese adds a firmer, more savoury layer.

The recipe makes use of asparagus tips that might otherwise be left over. Briefly cooking them in a hot pan gives them a head start before they go into the sandwich.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 23g protein, 40g carbs, 23g fat.

The bread supplies most of the carbohydrates, while Taleggio, aged cheese and olive oil contribute much of the fat; the cheeses also provide most of the protein. Pair a sandwich with salad or another vegetable side for a more balanced plate.

Choosing the bread and cheese

Bread: Sourdough is suggested, but the recipe also works with other bread slices that can hold the filling. Use slices that are similar in size so the sandwiches sit evenly in the pan or under the grill.

Cheese: Taleggio is the main soft cheese, with aged cheese added as a second layer. The recipe does not specify which aged cheese to use, so choose one you enjoy.

Why cook the asparagus first?

Quick pan-roasting: The asparagus gets just 1 minute in a hot frying pan with a splash of olive oil. This short cooking time is part of the recipe’s quick preparation.

Drying: Pat the tips dry after rinsing so they are not carrying excess water into the pan. Snap off the tough ends before cooking.

Assembling the filling

Bottom layer: Put Taleggio on two bread slices and scatter over a few oregano leaves. Add the asparagus tips across the cheese so they are spread through the sandwiches.

Top layer: Finish each filling with a slice of aged cheese, then close the sandwiches with the remaining bread. This keeps the asparagus between the two cheeses.

Toasting in a pan or under the grill

Pan: The recipe offers a frying pan as one way to cook the assembled sandwiches. Keep an eye on the bread as it toasts.

Oven grill: You can also cook the sandwiches under the oven grill. The recipe gives no specific cooking time for this final stage, so check them as they cook.

What to serve alongside

The sandwiches make a compact meal on their own, or you can serve them with a simple green salad for a fresh contrast. A bowl of vegetable soup is another easy accompaniment.

If serving as lunch, cut each sandwich in half so the filling is easier to handle while warm.

Recipe notes & tips

• Snap the asparagus ends rather than cutting them if you want to remove the tough portions by hand.
• Pat the asparagus thoroughly dry after rinsing.
• Have the filling ready before heating the pan, as the asparagus cooks for only 1 minute.
• Use a few oregano leaves as directed so their flavour does not overwhelm the cheeses.
• Check the sandwiches during cooking, whichever method you choose.

Variations

• Use another bread: Choose a sturdy sliced loaf if you do not have sourdough.
• Swap the aged cheese: Use a different aged cheese you already have to hand.
• Change the herbs: Try a few leaves of another fresh herb in place of oregano.
• Add more greens: Include extra asparagus tips if you have them, while keeping the sandwiches easy to close.

Common mistakes to avoid

• Leaving tough ends on: Snap off the hard asparagus bottoms before rinsing.
• Wet asparagus: Pat the tips dry before putting them in the hot pan.
• Overcooking the tips: Keep their pan time to 1 minute as stated in the recipe.
• Uneven filling: Spread the asparagus over the Taleggio so each sandwich gets some.
• Forgetting to check the toast: Watch the sandwiches while they cook in the pan or under the grill.

How to store

These sandwiches are best eaten freshly toasted. If you have leftovers, refrigerate them in a covered container and reheat in a frying pan or oven until hot; the bread may be less crisp after storage.

Frequently asked questions