The Springly: asparagus Grilled Cheese #grilledcheese #recipe #cookbook

This entry is part [part not set] of 12 in the series Grilled Cheese Series

IMG_5605web has a new cookbook! We are running a series of posts on grilled cheese recipes to promote it. If you like this recipe, you will love the book. Grilled and Cheesy: 12 Gourmet Grilled Cheeses Easily Made at Home showcases “The Leviathan” which won the Boars Head Boldest Bracket contest in 2014, as well as “The Springly,” a gruyere cheese and asparagus grilled cheese. It also includes a Hawaiian version of a grilled cheese, an avocado and egg breakfast sandwich, and a decadent cheesecake-filled french toast. Grilled and Cheesy is available through Amazon here.


Sandwich Notes

Spring Gardening produces a lot of fresh ingredients. One is asparagus. In the Northern states, you can enjoy fresh asparagus from about May to early July. Thus, the name Springly. If you have a large asparagus patch like I do, you will be trying to find ways to cook this great plant because it is only available for such a short season. I strongly recommend using balsamic vinegar. It is a great complement to the cheese and asparagus.



  • 1 bunch fresh asparagus
  • 2 oz. gruyere cheese
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 slices herby bread



1. Start by broiling some fresh asparagus on high. Prepare the asparagus by rinsing in cold water. Then snap off the bottom ends of the stalk. Some people even like to take a peeler and peel the bottom end to get rid of any fibrous stalk. Lay the asparagus on a baking sheet covered in tinfoil, sprinkle with a dash of pepper and a pinch of salt. Pour olive oil and balsamic vinegar over the top. Broil for approximately 5 minutes or until the asparagus is al dente. Remove the asparagus from the baking pan and cut the tops to be just larger than the bread for your sandwich.


2. Make your sandwich by adding a layer of gruyere cheese above and below the asparagus between an herby bread. Cook until golden brown.

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3. Optionally, pour a little balsamic vinegar over the top. This really enhances the flavors. It’s like spring in every bite! And, after the horrible winter we just endured, I will be making this often just to remind myself I can survive the eternal winters of Minnesota. Enjoy!


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Chris Ashbach is one of the founders of Dan330. Chris is a pilot and avid outdoorsman who loves fishing, hunting, camping, and exploring. He loves taking kids (especially his own) on trips to share his passion of the outdoors. Chris is also a gardener, volunteers at Let's Go Fishing, and teaches Sunday school. Chris holds a MA in Organizational Leadership and is faculty at a local university in Minnesota; teaching undergraduate business classes.