The AsparaGUStus

I babysit for the cutest sweetest little baby boy named Gus who just so happens to have the coolest mom and dad on the Upper West Side (actually anywhere for that matter).  This summer I didn’t take any classes and was able to work out in the Hamptons with this lovely family.  So before school started back up, we decided to go all out and have a grilled cheese lunch party for out last weekend in the Schmapts.  It was definitely a bread/butter/cheese OD fest but we made it out alive and created this serious little GC on the way.

Alright, so what you’re going to need is this…


– 2 slices of sourdough bread
– 2 pads of real salted butter
– 1 tbs caramelized onions
– 4 roasted asparagus tops (or more, depending
    on how big your bread is)
– a few slices of laguiole affine cheese!

So to avoid any controversy about linking other people’s recipes to my site, I’ll tell you how I made the roasted asparagus.  First snap the bottoms off the asparagus and turn the oven up to 350 degrees.  Now lay down your asparagus and drizzle about a tablespoon of olive oil on top, then sprinkle a pinch of salt, a pinch of pepper, and the juice of one lemon slice.  Roll em, and pat em, and mark em with a G, put it in the oven for Gussy and me! (sorry, i had to put that in there for him) Ok, anyways, it’ll take about 8 minutes to cook then take it out and you’re ready to go.

So now that you’ve got all your ingredients ready, (refer back to the “midnight soldiers” post if you need the caramelized onions recipe, or google it, whatevs) place a few slices of the laguiole on the bread.  This cheese was super melty and delicious and kind of reminded me of a softer, creamier parmigiano-reggiano.

Ooohh la la, next put down some of the asparagus, or as Gus would say BAY BAY BAY BAY!!!

Now it’s time for the caramelized onions.

Then top it off with some more laguiole. MEEP!

Almost done, now just put on the top slice of bread and get your mind ready to be blown.  seriously. get ready.

Once it’s all put together, butter the bread and turn the heat up to medium. 

Then when the skillet’s hot, put it in the pan and flip it when it gets golden brown.  If the cheese isn’t melting as quick as it’s browning, just turn down the heat and it’ll happen.  My cheese was room temperature so it worked perfectly for me, but I thought I’d throw that out there in case yours was cooooold.

When it’s nice and pretty on both sides, take it off the stove and slice it immediately!!

Little Gussy isn’t eating grilled cheese yet, but his mommy, daddy and I really dug this little GC and I’m sure he will too… one day…  AHHH! can’t wait.

Oh and this post is “Rated PG”
in honor of my special little friend, Mr. Augustus Chi

Bay Bay Bay Bay —> that means xoxo in Gus talk,


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