Simple to make this open-faced sandwich is great as a light lunch or as a first course of an impressive but casual spring meal. Open-Faced Chanterelle, Asparagus and Brie Sandwich.
- 2 tablespoon unsalted butter
- 1 tablespoon olive oil
- 24 medium asparagus
- 4 ounce small chanterelle mushrooms (halved or quartered if large)
- ½ cup low-sodium chicken stock
- 2 tablespoon cream
- 2 teaspoon finely chopped fresh cchopped fresh herbs of your choice
- 2 teaspoon freshly squeezed lemon juice
- 4 slice (½ inch thick) rustic bread, very lightly toasted
- 8 slice brie
Turn on the broiler.
Slice the asparagus tips and about 2‑inches of stalk from the rest of the asparagus. Set the tips aside for this recipe. Save the remaining stalks for another use.
Heat a large skillet over medium-high heat. Add butter and oil; heat until butter has melted. Add the asparagus and cook stirring often for 1 minute. Stir in chanterelle mushrooms and stock; bring to a simmer. Cover the pan and cook 2 more minutes. Uncover, and cook until asparagus is tender, about 2 minutes more. Add cream; cook until reduced and slightly thickened, 1 to 2 minutes. Stir in herbs and lemon juice. Season with salt and pepper; remove from heat. Cover and set aside.
Place the toasts on a baking sheet and top each with 2 slices of brie. Place the baking sheet under the broiler until the cheese begins to bubble and the edges of the toast get browned. Watch them carefully. When finished place the toasts onto 4 individual serving plates. Divide the chanterelle and asparagus mixture evenly between the toasts, and drizzle with sauce. Season with salt and pepper. Serve immediately.