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For the pesto:
- 2 cloves garlic
- 4 cups chopped arugula, stems removed
- 3/4 cup extra-virgin olive oil
- ¼ cup pine nuts
- ½ cup Parmesan cheese
- 1 tbsp lemon zest
- Salt and pepper to taste
For the sandwiches:
- 10 spears asparagus, tough ends trimmed and cut in half
- 1/2 tbsp olive oil
- salt and pepper to taste
- 8oz brie cheese
- 4 tbsp arugula pesto
- 4 slices rustic wheat bread
- 2 tbsp unsalted butter
Instructions
For the pesto:
- Combine arugula, garlic, pine nuts, cheese, lemon zest and olive oil in a food processor and pulse until combined. Salt and pepper to taste.
For the sandwiches:
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
- Transfer asparagus to baking sheet and drizzle with olive oil and salt and pepper to taste. Roast for 10-15 minutes, or until tender.
- Heat butter over medium-low heat in a pan or griddle.
- Assemble sandwiches dividing the Brie and asparagus. Spread 1 tbsp of arugula pesto on each slice of bread for each sandwich.
- Place sandwiches on pan or griddle and cook for about 5 minutes on each side, or until bread is golden-brown and cheese is melted.