Grilled Asparagus, Taleggio, and Fried Egg Panini, fills your senses with ingredients, when combined, has you closing your eyes and moaning over its deliciousness! Decadent and buttery toasted bread with creamy cheese and crisp grilled asparagus topped with an oozing fried egg. Your #WeekdaySupper couldn’t get any better!
This post is sponsored by Workman Publishing Company in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
When I received Cara Mangini’s The Vegetable Butcher in the mail I was very impressed. Not only is it a beautiful hardcover book, but it is full of gorgeous photos and step by step instructions on how to prepare your vegetables. Cara shares with us her tips and tricks tailored to each vegetable, showing you along the way how easy it is to prepare and breakdown your vegetables.
The photos had me drooling and I could not wait to get to the store for the ingredients I needed to try some of her recipes out! Click here to find out more about The Vegetable Butcher.
You have a chance to win this amazing cookbook! Just be sure to scroll down to the end of this post and follow the directions on how to enter!
Mastering asparagus was very simple to do. It starts with getting rid of the tough ends. Cara explains that by simply holding the asparagus halfway down the spear and bending the stalk until it snaps is the best way to remove that tough bottom. For thicker stalks you can cut them with a knife. She also suggests that you can use the tough ends in a stock as a base for soup which I thought was a great idea!
The recipe I made from Cara’s book called for the asparagus to be marinated and grilled. Your marinade is made simply of mint, chives, olive oil, lemon juice and zest, salt & pepper. The best part about this marinade is after you toss your asparagus in it and grill it, you then put it back in the marinade! I even used a little of that marinade to garnish the sandwich a little bit because I absolutely loved the flavor it produced.
From start to finish this recipe took less than 30 minutes for me to put together. Asparagus needs very little cooking time, depending on the size of the stalk, it can be from 2-5 minutes on each side. This was so delicious that Grumpy and I ate this sandwich 4 times in one week! It has spring written all over it with the asparagus as well as the bright marinade that goes with it.
Cara calls this a “sexy springtime sandwich that you should not miss” and I am in complete agreement with her. This delicious sandwich is also very eye appealing and just looking at it can make you feel good!
As Cara suggested in the notes of her recipe, we tried roasting the asparagus one of the nights we had this for dinner. Grumpy is a huge fan of roasted asparagus and of course, he wanted to try it that way! Roasted or grilled, the sandwich has amazing flavor and will be making this one often as a quick, easy, and delicious #WeekdaySupper!
Sunday Supper had the opportunity to interview Cara Mangini that you do not want to miss! Follow the interview link to see what she had to share with us!
Purchase your own copy of The Vegetable Butcher. (affiliate link).
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon freshly grated lemon zest
- ¼ teaspoon fine sea salt, plus extra as needed
- ⅛ teaspoon freshly ground black pepper, plus extra as needed
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon chopped fresh mint leaves
- 8 small to medium asparagus spears (see notes), trimmed
- 2 teaspoons vegetable oil
- 2 large eggs
- 2 tablespoons unsalted butter
- 4 slices (1/2 inch each) pain au levain or sourdough bread (or a crusty boule with a thick, dense crumb)
- 4 ounces Taleggio cheese
- 1 cup baby arugula
- Heat a grill pan (or a large skillet) over medium-high heat.
- Meanwhile, whisk together the lemon juice and zest, ¼ teaspoon of salt, ⅛ teaspoon of pepper, olive oil, chives, and mint in a large bowl. Add the asparagus and toss until the spears are evenly coated.
- Use tongs to lift the asparagus spears from the marinade and transfer them to the hot grill pan. Grill the spears, turning as needed to ensure they cook evenly, until they become golden on the outside and tender through the center, but still slightly crisp. 2 to 5 minutes on each side, depending on the thickness. Pull the asparagus from the pan and toss them back in the marinade. Let them stand at room temperature. (Alternatively, store cooled asparagus and marinate in an airtight container and refrigerate overnight. Bring to room temperature before proceeding.)
- Heat the vegetable oil in a medium-size nonstick skillet over medium heat. Swirl the pan to coat the bottom and crack the eggs into the skillet one at a time (you can crack them into small bowls first if you prefer). Season the eggs lightly with a pinch of salt and pepper. Cook until the whites are set and the yolks are still runny, about 2 minutes. For a slightly firmer yolks, carefully flip the eggs with a spatula and let them cook to your liking. Transfer the eggs to a plate and set aside.
- Melt the butter in the same nonstick skillet over medium heat. Swirl the pan to coat the bottom with the butter and any remaining oil and place the bread in the skillet. Pull apart the Taleggio and dot each piece of bread with 3 to 4 small pieces, making sure to spread them out. Cook, uncovered, until the cheese melts, 3 to 4 minutes.
- To assemble the sandwiches, divide the asparagus spears, fried eggs, and arugula between 2 pieces of the bread. Drizzle the other 2 pieces of bread with any remaining marinade and herbs, and use them to top the stacked pieces, cheese side down. Gently press the sandwiches together with an offset spatula. Cut the sandwiches in half with a sharp chef's knife or serrated knife, and transfer them to individual serving plates immediately.
If you don't own a grill pan or skillet, you can roast the asparagus on a baking sheet or grill the asparagus on an outdoor grill over medium heat, following the same procedure above.
Make sure to check out other posts from this week as well as other chances to win The Vegetable Butcher Cookbook!
Monday: Shiitake Bacon and Shredded Brussels Sprouts Pizza by The Crumby Cupcake
Tuesday: Grilled Asparagus, Taleggio, and Fried Egg Panini by Grumpy’s Honeybunch
Wednesday: Asparagus, Hazelnuts, and Mint with Quinoa and Lemon Vinaigrette by The Chef Next Door
Thursday: Turkish Carrot Yogurt Dip by Life Tastes Good
Friday: Grilled and Smothered Artichokes by Moore or Less Cooking
Be sure to check out last week’s line up also!
Monday: Spring Fritto Misto by FamilyFoodie
Tuesday: Marinated Basil and Garlic Peppers by Magnolia Days
Wednesday: Mashed Fava Beans and Mint Crostini by The Wimpy Vegetarian
Thursday: Parsnip and Ginger Layer Cake by Renee’s Kitchen Adventures (recipe above)
Friday: Snap Pea, Asparagus, and Avocado Salad by kimchiMOM
Grilled Asparagus, Taleggio, and Fried Egg Panini – PIN IT!