Roasted Asparagus with Red Onions, Basil, and Vacherin Print Email

1 small bunch pencil asparagus, bottoms trimmed
1 small red onion, sliced into 1/4-inch rings
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons sherry vinegar
4 basil leaves, roughly chopped
4 slices rustic country bread
1 garlic clove, peeled
1/2 pound Vacherin cheese, sliced (or another soft washed rind cheese, or brie, or camembert)
1 sprig fresh thyme, leaves picked

In a bowl, combine the asparagus and onion, and toss in the oil. Season with salt and pepper. Place the asparagus and onion in a grill or in a hot grill pan and cook until slightly charred, 5 to 10 minutes. Return the asparagus and onion to a mixing bowl, toss in the vinegar and basil, and set aside.

Grill the bread until golden brown on one side only. Remove and lightly rub the toasted side with the garlic. Top the garlic toast with the asparagus and onion, and follow with the cheese. Place the open-faced sandwiches on the grill, cover, and remove when the cheese is just starting to melt. Garnish with the thyme. Cut each sandwich in half and serve. - makes 4 open-faced sandwiches - Adapted from 'wichcraft by Tom Colicchio with Sisha Ortuzar.