6 Tbsp extra virgin olive oil

2 Tbsp Milford Spice Company’s Garden Glory

1 large bunch thin asparagus, ends trimmed

3 cloves garlic, minced or grated

Kosher salt and black pepper

3 ounces thinly sliced prosciutto, torn

1 loaf ciabatta bread, or any crusty bread, sliced

1 8 ounce brie wheel, sliced into 12 slices


Preheat the oven to 425 degrees F.

On a baking sheet, toss the asparagus and garlic with 4 tablespoons olive oil, Milford Spice Company’s Garden Glory, and a pinch of salt and pepper. Arrange in a single layer. Drape the prosciutto over the asparagus. 

Transfer to the oven and roast for 15 -20 minutes, or until the asparagus is lightly charred and the prosciutto crisp. 

Remove from the oven. 

On a separate baking sheet, drizzle the remaining 2 tablespoons olive oil over the sliced bread.

Transfer to the oven and cook 5 minutes. Then flip the bread and add a slice of brie to each. Return to the oven and cook 5 more minutes or until the brie is melted. 

Top the toast with the asparagus and prosciutto. And Enjoy! 

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