I adore blue cheese in any shape or form, and German brie-style cambozola is no exception. If you’re not such a fan, feel free to substitute regular brie or camembert.
- Drizzle of olive oil
- 6 spears of asparagus, washed and trimmed
- A slick of butter
- 2 generous slices of sourdough bread
- 100g cambozola, cut into 2 thick slices
- Salt and freshly ground black pepper
- Fire up your barbecue ready for direct grilling, or preheat a griddle pan on the hob.
- Drizzle a tiny bit of olive oil over the asparagus and rub all over to coat.
- Season with a little salt and pepper. Spread the asparagus out on your griddle or barbecue and cook until lightly charred and just tender – this will take about six to seven minutes depending on the thickness. Remove the asparagus from the grill and set aside.
- Lightly butter your bread, you don’t need much.
- Turn one slice over so the buttered side is facing down and arrange the grilled asparagus on top.
- Lay the cheese on top of that and top with the other slice of bread, again with the buttered side facing outwards.
- Using a combination of tongs and a fish slice, carefully transfer the sandwich to the grill.
- Toast your sandwich for a couple of minutes on each side, or until the bread is crisp and the cheese is starting to explode a bit out of the edges.
- Remove the grilled sandwich to a board, slice in half and allow to cool for just a minute or so before tucking in.
Charred, by Genevieve Taylor, published by Quadrille Publishing at £16.99. Buy now for £14.99 at books.telegraph.co.uk or call 0844 871 1514