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Sonoma Modern American
Caramelized Brie and Roasted Asparagus
Serves 4
20 pieces asparagus blanched
2 T olive oil
4 2 oz pieces of brie cheese at room temperature
½ cup flour
½ cup thin sliced and quartered radishes
¼ cup toasted & chopped pecans
1 tsp white balsamic vinegar
1 tsp extra virgin olive oil
6 parsley leaves torn
honey to drizzle
extra virgin olive oil to drizzle
Toss asparagus in oil. Season with salt and pepper. Roast in 350* oven for five min. Heat a sauté pan over medium heat. Dip the rindless side of the brie into flour. Add some olive oil to the pan, enough to liberally coat the bottom. Add cheese on rindless side. Cook until all sides are brown and cheese has softened. Toss radishes, pecans, parsley, evoo and vinegar. Cut asparagus in ½. Using long plates place cheese on one side and buile asparagus into a pile or log cabin. Sprinkle salad on top of asparagus. Drizzle cheese with honey and drizzle plate with evoo.
Serve and Enjoy!!!!!
