How many times have you gone overboard with the cheese and dip platter when friends come round for dinner? So often after a party I find myself scraping the leftover bits of cheese and what used to be fresh crackers in to the bin (whether that be late at night once everyone has gone home or the next morning when I get round to tackling the mountainous pile of dishes). Such a wicked waste.
Well this tasty little side dish can help you use up the uneaten cheese from the board, just before you sit down to the table. Going perfectly with the meal Mim cooked for Cork Daddy, Ali and I this week in Wagga; delicious lamb schnitzel, roasted garlic veggies and maple glazed carrots, you could also serve this asparagus as a vegetable side dish to accompany a roast or a piece of steak.
Mim got the idea from a tapas restaurant she visited whilst on her recent trip round Europe. Such a simple dish – she still recalls it as one of the nicest and memorable dishes she came across. Mim uses the Pukura Estate caramelised balsamic vinegar and you can get your hands on a bottle at Knights Meats in Wagga.
The heat from the cooked asparagus melts the Brie slightly, becoming lovely and silky, which is complimented by the sweet vinegar. Elegant in it’s simplicity, you could also serve the asparagus dish with some crusty bread and cold meat for a Sunday lunch.
I’ll be making this one for many dinner parties to come.
No more cheese board wastage from my end.
asparagus with brie cheese
2 x bunches of asparagus, trimmed of ends
A couple of slices of Brie cheese
A drizzling of caramelised balsamic vinegar
Maldon salt and freshly cracked pepper
- Simply place your asparagus in a shallow fry pan covered with water, over a high heat with the lid on, until just cooked. (You want the asparagus to still have a bite to it).
- Strain and lay the asparagus out on a serving platter.
- Lay the Brie cheese slices over the top and then drizzle with the caramelised balsamic vinegar.
- Season with salt and pepper.
- Serve straight away.
If you make this asparagus with Brie, please leave your comments below. xx