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Roasted Asparagus with Red Onions, Basil, and Vacherin

Roasted Asparagus with Red Onions, Basil, and Vacherin comes together with Pencil Asparagus Bottoms Trimmed, Red Onion Sliced Into Inch Rings, Extra Virgin Olive Oil, Sherry Vinegar, and Basil Leaves Roughly Chopped. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 bunch
• 1
• 2 tbsp
• 2 tbsp
• 4
• 4 slice
• 1
• 1/2 lb
• 1 sprig

Method (preview)

1. 1

   In a bowl, combine the asparagus and onion, and toss in the oil.

2. 2

   Season with salt and pepper.

3. 3

   Place the asparagus and onion in a grill or in a hot grill pan and cook until slightly charred, 5 to 10 minutes.

4. 4

   Return the asparagus and onion to a mixing bowl, toss in the vinegar and basil, and set aside.

5. 5

   Grill the bread until golden brown on one side only.

6. 6

   Remove and lightly rub the toasted side with the garlic.

7. 7

   Top the garlic toast with the asparagus and onion, and follow with the cheese.

8. 8

   Place the open-faced sandwiches on the grill, cover, and remove when the cheese is just starting to melt.

9. 9

   Garnish with the thyme.

10. 10

    Cut each sandwich in half and serve.