Open-face Asparagus and Camembert Sandwiches | Oregonian Recipes
The key to this recipe is using fresh camembert; older cheese will be too strong. We recommend buying your camembert at a store with a cheese monger on staff...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.oregonlive.com.
Ingredients
- 1 pound plump asparagus spears, tough ends snapped off
- 2 teaspoons extra-virgin olive oil
- Fleur de sel (or sea salt) and freshly ground black pepper
- 6 ounces camembert cheese
- 2 tablespoons butter
- 4 large 3/4-inch-thick slices light-textured bread such as challah
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