Charred asparagus and cambozola cheese toastie recipe

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.

SERVES

One

INGREDIENTS

• 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

METHOD

1. Fire up your barbecue ready for direct grilling, or preheat a griddle pan on the hob.

2. Drizzle a tiny bit of olive oil over the asparagus and rub all over to coat.

3. 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.

4. Lightly butter your bread, you don’t need much.

5. Turn one slice over so the buttered side is facing down and arrange the grilled asparagus on top.

6. Lay the cheese on top of that and top with the other slice of bread, again with the buttered side facing outwards.

7. Using a combination of tongs and a fish slice, carefully transfer the sandwich to the grill.

8. 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.

9. 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