Crab-Swiss Melt with Asparagus - Ribera y Rueda
Serves 416 pencil asparagus spears Olive oilSalt¼ cup mayonnaise, divided4 ounces lump crabmeat4 ounces goat cheese2 tablespoons finely chopped tarragon2
Ingredients
- 16 pencil asparagus spears
- Olive oil
- Salt
- ¼ cup mayonnaise, divided
- 4 ounces lump crabmeat
- 4 ounces goat cheese
- 2 tablespoons finely chopped tarragon
- 2 tablespoons finely chopped chives
- ½ teaspoon lightly packed lemon zest
- 6 ounces Swiss or Emmentaler cheese, coarsely grated
- 8 sandwich-size slices Italian bread (or use French or sourdough)
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