Turn seasonal veg into comfort food this spring with this amazing, indulgent asparagus grilled cheese!
Butter the bread on both sides. Layer each piece of bread with the cheese slices.
Heat a large frying pan over a medium heat and add a teaspoon of olive oil in when hot. Put two slices of bread in the pan, cheese side up and top one slice with a handful of blanched asparagus spears. Put a lid on the pan to allow the cheese to melt and the asparagus to heat through.
After a couple of minutes, remove the lid and sandwich the two halves together. Press down firmly with a spatula.
Repeat with the second sandwich. Serve with cress, pickles, or chutney.
About the chef
Chris Chinn is a British asparagus grower in the Wye Valley, near Ross-on-Wye in Herefordshire. The Chinn family have been harvesting asparagus since 2005 and are proud to be one of the UK’s largest and most innovative asparagus growers. For more recipes like these, please head to www.britishasparagus.com.