Grilled Asparagus with Camembert Crostini

4 servings
  • 1 lb. fresh asparagus
  • 2 Tbs. olive oil
  • 2 Tbs. Balsamic vinegar, plus more for drizzling
  • 1 Tbs. fresh lemon juice
  • 3 (3/4" thick) slices of bread from a large, round, crusty loaf
  • 1/2 lb. camembert cheese, cut into thin slices
  • salt and pepper to taste
  • Preheat grill or broiler oven. Snap off woody ends of each asparagus stalk and place asparagus into a large ziptop bag. Add in oil, vinegar and some salt and pepper. Seal bag and shake contents to coat asparagus well. Slice camembert and top bread slices with it.

  • Place asparagus and cheese bread onto the grill. Grill asparagus about 4 minutes per side and toast bread until crisp and cheese has melted. Transfer bread onto a cutting board and top with five or six asparagus spears. With a large knife, cut bread into three or four smaller pieces and transfer to a serving platter.

  • Drizzle bread with more balsamic vinegar. Serve immediately.

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