Oven-Roasted Asparagus and Goat Cheese “Melt”
Recipe and photo by Brud Holland
When I’m thinking light lunch, I really mean light lunch. This is an easy-to-assemble open-faced creation that is fast, delicious and won’t leave you needing a post-lunch nap. Pour yourself a glass of Standing Stone Dry Vidal and you’ll get a crisp, dry, smooth white wine that offers up green apple and melon notes that are a great match for the combination of asparagus, goat cheese and the fondue-inspired sauce made with Muranda Red Buddy.
Wine pairing recommendation: Standing Stone Dry Vidal
Makes 4 sandwiches
4 teaspoons soft butter
4 slices baguette, bias cut 5-1/2 to 6”
1/2 cup goat cheese, softened
2 tablespoons fresh chives
Kosher salt, to taste
Fresh ground pepper, to taste
16 medium sized asparagus spears
2 tablespoons melted butter
1 tablespoon leaf parsley, rough chopped
1/4 cup dry Vidal
1/4 cup cream
1/2 cup grated Muranda Red Buddy
Begin by preheating the oven to 400º.
Spread about 1 teaspoon of butter across the bottom side of each of the bread slices.
In a small bowl, mix the goat cheese and chives, then season with salt and pepper. Spread the goat cheese mixture on each of the bread slices on the opposite side from the butter.
Place the slices buttered side down onto a flat cast iron pan. Place 4 pieces of asparagus on each bread slice, pressing into the goat cheese, and drizzle with melted butter and parsley.
Bake in the oven for 12 minutes.
While they are baking, make the sauce in a small saucepan. On medium high heat, add the wine and cream and cook for about 6-8 minutes until it begins to thicken slightly. Add the grated cheese and whisk until it is melted and smooth. Keep warm.
When the melts are done backing, center plate them and drizzle with the cheese sauce.
Brud Holland is a graduate of the New England Culinary Institute and lives in Watkins Glen with his wife Shari and 3 kids. Having been part of the food and wine scene here in the Finger Lakes for 30+ years, he draws on experiences from a wide variety of culinary escapades that include bakery owner, restaurateur, food product developer, teacher, and genuine promoter of all things grown and made in the Finger Lakes.
The above recipe is from our current May/June issue, which also features this Coq au Riesling recipe.
