Grilled Asparagus, Taleggio, and Prosciutto (Panini)

 

                Very thin, delicate asparagus can be cooked right on the panini press. If your asparagus are thicker, place them on a baking sheet, brush ith olive oil, and roast in a 425F oven for 10 to 15 minutes instead.

                Taleggio is a rich semisoft cheese from Lombardy that melts beautifully and pairs well with both the asparagus and the prosciutto. If you can't find it, an soft-ripened cheese like Camembert or Brie will work.

Makes 2 sandwiches

• 6 to 8 very thin asparagus spears, tough ends snapped off
• 2 teaspoons olive oil
• Salt and freshly ground black pepper
• Two 6-inch lengths baguettes
• 3 ounces Taleggio cheese, sliced
• 4 thin slices (2 ounces) prosciutto

1. Heat a panini or sandwich press.
2. Brush the asparagus with the olive oil and sprinkle with salt and pepper ; place them on the press, pull the top down, and cook until lightly charred, 3 to 5 minutes, transfer to a plate and let cool slightly.
3. Cut the baguette pieces in half lengthwise.
4. Spread some cheese on the bottom half of each baguette ; arrange the cooked asparagus on top of the cheese, pressing lightly on them so the adhere.
5. Drape the prosciutto slices over the asparagus ; top the sandwiches with the other halves of the baguettes.
6. Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp and the cheese is melted, 4 to 6 minutes, depending on how hot your machine is.
7. Carefully remove from the press and serve immediately.

BON APPÉTIT