Description
Blast from the past! It is perfect for breakfast, lunch or supper in my opinion.
Ingredients
200 g baby tomatoes on the vine
olive oil, for grilling and roasting
salt and black pepper to taste
150 g asparagus tips
50 g butter
50 g cake flour
½ C (125 ml) slightly warm beer
½ C (125 ml) cream, milk or vegetable stock
1½ C (375 ml) grated mature Cheddar cheese
2 tsp (10 ml) English, Dijon or German mustard
2 Tbsp (30 ml) Worcestershire sauce
8–10 slices rye bread, lightly toasted
Instructions
Preheat the oven to 220 °C.
Coat the vine tomatoes with some olive oil and season to taste. Place in the oven and roast for 10–15 minutes. Meanwhile, also rub the asparagus tips with some olive oil and season with salt. Grill in a griddle pan until slightly charred. Keep to one side.
Preheat the oven grill and adjust the oven shelf to the highest level.
In a small pot, heat the butter until melted and add the flour. Stir to make a roux, slowly add the beer and cream and whisk continuously until smooth and thickened (will thicken almost instantly). Stir in the cheese and mix until well combined and melted to form a very thick paste. Add the mustard and Worcestershire sauce and mix well. Season to taste.
Place the slices of rye onto a baking tray and spoon a generous dollop of the cheese mixture on top of each slice. Pop under the grill until golden and bubbly.
Serve immediately with the grilled asparagus and roasted tomatoes.
