Potatoes, Vegetables & Sides
1 lb Asparagus
4 oz Brie
2 oz Fontina cheese or other medium sharp hard cheese
3/4 tsp Salt
Pepper
Adapted from general knowledge by B. Flateland, 12/25/09.
Trim off ends of spears until remaining ends are tender. Cut spears in half or into thirds.
Boil/steam in small amount of water for ~10 minutes. Add salt and stir after boiling starts.
Drain water and place boiled asparagus in shallow casserole. Cut brie into 3/16"-thick strips and layer over top of asparagus. Pepper.
Grate fontina or other cheese over the brie.
Bake under broiler for ~5 minutes or until cheese begins to brown nicely.