The official British asparagus season runs from 23rd of April to 21st of June. However, there are always some – particularly in warm microclimates – that jump the gun and impress us that little bit early. Indeed it proved too difficult to resist the large bunch of beautiful asparagus staring at me in my local grocers – cheap at only £1.25 for the bunch! A little fridge rummaging later and my recipe for Asparagus and Brie Tartine was prepared, photographed and devoured eagerly.
Strictly speaking, a tartine is bread or toast coated generously with a luxurious spread and topped with something fresh and light. Tartine purists out there will probably scoff at my use of the word, but there was no more appropriate definition. Besides, when warmed through you could easily spread the brie to satisfy any semantic demands.
Cooking asparagus couldn’t be simpler or quicker. A few minutes in a pan with some wonderful salted butter and your lunch will be forever transformed. Just don’t overcook it; it needs to be crisp and crunchy, not soggy and flaccid. Indeed, the asparagus and brie tartine benefits greatly from the contrast between the gooey cheese and firm shoots.
Asparagus and Brie Tartine
Serves 2
Ingredients:
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8 asparagus shoots, halved
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6 small slices of brie
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2 thick slices of bread, preferably sourdough
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20g butter
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A twist of pepper
Method:
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Melt your butter in a heavy-based frying pan. Add the asparagus and cook over a high heat for 2 minutes – keep it moving. Toast the bread.
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Once the asparagus is cooked quickly show the slices of brie a little heat in the pan. Layer the cheese atop your slices of toast, followed by a stack of asparagus. Drizzle over the excess butter and serve with a twist of black pepper.
Cost: Don’t buy your asparagus from the supermarket; it’s not as nice and you’ll not get an amazing deal. As mentioned above, I picked up around 15 shoots for a mere £1.25. Therefore, you’ll not be surprised to hear that this fantastic lunch for two will set you back no more than around £1.40.
20 replies on “Asparagus and Brie Tartine”
What a beautiful looking set of ingredients. I keep seeing lovely shots of vibrant green asparagus and can’t believe how little I buy and eat it. This recipe might be the perfect excuse as it’s so much more than just a vegetable accompaniment here. Thank you 🙂
Thank you! They turned out really green! I couldn’t not buy it – it was so cheap!
Asparagus and brie sounds delicious, I love veggies on toast!
They work so well. I like anything on toast 😀
I had to do a little research, my local farm’s website says “as early as May 1st”.. sigh.. you’re lucky to have such beautiful green gems to make your tartine with! I will have to pin this so I can come back in May and try it with the good stuff:)
Ah that’s a shame – please do try it when your asparagus is in season! Thanks for the comment, Barbara!
I sure will!
Super!
Thought you might like it, Rosemary!
Delicious Nick. Really nice indeed.
Thanks, Conor – it was delicious!
this looks incredible! my mouth is watering!
Thank you, Jenny – it was delicious.
That looks like a perfect lunch!
Good to see you round these parts 😀
Me too! Teaching has taken over my life and it’s good to be able to catch up with blogging when I can!
Well, it’s good to be busy!
[…] delicate, unmistakable flavour of asparagus in a rich sauce or heavy dressing? Instead, enjoy such wonderful produce cooked in butter, or as the main event on top of an Asparagus and Mozzarella […]
Crisp, bright green asparagus shoots with molten ripe brie, a great combination on some good hot buttered sourdough toast, I’m drooling at the thought of devouring this for breakfast.
I shall be eagerly awaiting for Asparagus Season, it’s one of my favorite vegetables, love it topped with a poached egg complete with a runny yolk-delightful.
The contrast of the green of the Asparagus with the yellow yolk of the egg is perfect, eating it is even better.
Thanks for a beautifully photographed post, it’s ‘picture perfect’. You’ve captured the image beautifully, if only I was eating this now though, aww!
Odelle Smith. (U.K.)
Thank you, Odelle!