Baked Brie and asparagus

    30 min

    Even those that don't like asparagus will love this dish!

    48 people made this

    Serves: 4 

    • 1 bunch fresh asparagus, trimmed
    • 500g Brie cheese, sliced
    • 50g butter, melted
    • 8 tablespoons dried breadcrumbs
    • 4 tablespoons toasted sesame seeds

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4.
    2. Place asparagus in a steamer over 2.5cm of boiling water, and cover. Cook until tender but still crisp, about 2 to 6 minutes. Drain and place in a shallow baking dish.
    3. Lay cheese slices over asparagus. In a small bowl combine melted butter, breadcrumbs and sesame seeds. Sprinkle over cheese.
    4. Bake in preheated oven for 8 minutes.
    5. Turn on the grill, then grill an additional few minutes just until breadcrumbs are golden brown.

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    Reviews & ratings
    Average global rating:

    Reviews in English (37)


    This recipe is heavy on the brie and crumb topping. I used only a quarter wheel of brie and it would have been plenty for 2 bunches of asparagus. Cook it a little longer to melt the brie completely and get a nice crust on the topping. I would definately use 2 bunches of asparagus next time, or halve the amount of topping, quarter the amount of brie if you are using the recipe verbatim. If you love brie, this is a fantastic way of enjoying it with asparagus!  -  27 Sep 2005  (Review from Allrecipes US | Canada)


    This dish was wonderful! It won over my veggie-hater husband too. I substituted slivered almonds for the sesame seeds, which also turned out really well. I know what I am bringing to the family Thanksgiving this year. Thanks for the great recipe Vicki!  -  13 Aug 2001  (Review from Allrecipes US | Canada)


    Definitely a good side dish, although the recipe calls for WAY TOO MUCH cheese and bread topping. I followed the advice of reviewers and cut the cheese and topping in half, but next time I make the dish, I'll only use a quarter of what's called for in the recipe.  -  23 Jun 2006  (Review from Allrecipes US | Canada)