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Asparagus Grilled Cheese with Brown Butter and Dijon

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  • 4 tablespoons unsalted butter browned
  • 12 asparagus spears woody stems removed
  • 1 teaspoon olive oil
  • 1 garlic clove
  • pinch of salt and pepper
  • 4 slices bread
  • 2 tablespoons dijon mustard
  • 6 ounces havarti cheese freshly grated
  • finely grated parmesan cheese for sprinkling


  • To make the brown butter, follow these directions¬†and allow the butter to solidify. You can stick it in the fridge to help it along!
  • Heat a large skillet over medium-low heat and add the olive oil. Toss in the asparagus and garlic with a pinch of salt and pepper, stirring often, until the asparagus has softened and looks a bit roasted. Remove it and set it on a plate.
  • To assemble the grilled cheeses, spread the insides of the bread with the dijon mustard. Spread the outsides with the browned butter. Fill the insides of the bread with the grated cheese, placing the asparagus spears in the middle. I find it imperative to have cheese on both sides to act like “glue” and hold the sandwich together!
  • Once golden, toasty and the cheese is melted, remove the sandwich from the heat and sprinkle with parmesan. Slice and serve!

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