Name: "Cacio e Pepe" Grilled Cheese with Prosciutto & Creamy Asparagus Soup
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ small bunches asparagus; 6 medium carrots; 6 sticks celery; 1420 ml chicken or vegetable broth; 255 g Parmesan cheese; 12 slices prosciutto; 12 slices whole grain bread; 355 ml whole milk; 1 ½ medium yellow onions; all-purpose flour; black pepper; butter, unsalted; garlic powder; salt

"Cacio e Pepe" Grilled Cheese with Prosciutto & Creamy Asparagus Soup"Cacio e Pepe" Grilled Cheese with Prosciutto & Creamy Asparagus Soup — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ small bunches asparagus

6 medium carrots

6 sticks celery

1420 ml chicken or vegetable broth

255 g Parmesan cheese

12 slices prosciutto

12 slices whole grain bread

355 ml whole milk

1 ½ medium yellow onions

all-purpose flour

black pepper

butter, unsalted

garlic powder

salt

Instructions

Wash and dry the fresh produce.

Peel, trim, and medium dice carrots. Place in a large bowl.

Trim and medium dice celery. Add to the bowl with the carrot.

Snap (or cut) off woody ends of the asparagus; cut into 1-inch pieces. Add to the bowl.

Preheat a large pot over medium-high heat.

While the pot heats up, peel, halve, and medium dice onions. Add to the bowl.

Once the pot is hot, add butter and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until the veggies are softened, 5-6 minutes.

Meanwhile, finely grate Parmesan. Set aside.

When the veggies are softened, add flour to the pot. Continue to cook, stirring constantly, until veggies are well coated, 1-2 minutes.

Add broth and milk to the pot; stir to combine the soup and bring to a boil over high heat. Once boiling, reduce to a simmer and cook, stirring occasionally, until soup thickens slightly, 6-8 minutes. Remove from heat and cover to keep warm.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, place half of the bread slices on a flat surface. Top with Parmesan, season with pepper, then layer with prosciutto. Cover sandwiches with the remaining bread slices.

Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches, place sandwiches in the skillet and cook until the bottoms are golden brown, 2-4 minutes.

Remove the sandwiches to a plate and add more butter to the skillet. Return sandwiches to the skillet, browned-side up, and cook until golden brown on the other side and the cheese is melted, 2-4 minutes more. Once done, transfer to a cutting board and slice in half.

Divide soup between bowls and serve with sandwiches on the side. Enjoy!

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