Upgrade your grilled cheese from classic to classy. This grown-up grilled cheese sandwich will tantalize your taste buds. Rye bread, fresh asparagus, raspberry jam and havarti cheese give the classic sandwich a fancy flair.
April is Grilled Cheese Month, and it’s when the first asparagus spears and wheat plants poke through the soil. Did you know that up to 40 percent of the world’s crops are lost annually because of weeds, pests and diseases? Thankfully, farmers in South Dakota have tools to minimize these losses, and we don’t experience problems of that scale. Food prices would be much higher if we did. Farmers use herbicides, insecticides and fertilizers to keep crops healthy so they can grow into healthy, quality food.
Asparagus-Havarti Grilled Cheese
- 12 Ounces Asparagus Fresh, Trimmed
- 16 Slices Cocktail Rye Bread
- Raspberry Jam
- 16 Slices Havarti Cheese Trimmed to fit bread slices
- Butter Softened
- Cut trimmed asparagus into 2-inch lengths. Microwave covered in a glass dish for 2 minutes and let cool. Lightly spread cocktail rye bread with raspberry jam. Top each with a slice of havarti cheese. Place asparagus side by side on half of the bread slices; top each with one of the remaining bread slices. Butter both sides of sandwiches. Cook in a skillet over medium heat until browned and cheese melts. Cut in half and serve with your favorite soup.