Grilled Jarlsberg with Shaved Asparagus and Arugula Pesto + Grilled Cheese Kit Giveaway!

Ingredients

• 8  asparagus spears shaved with a vegetable peeler thick
• 2 cups baby arugula fresh
• 4 servings coarse salt and pepper black
• 0.7 cup olive oil extra virgin 
• 2 large cloves garlic 
• 8 ounces jarlsberg cheese shredded
• 1 tablespoon juice of lemon freshly squeezed
• 1 tablespoon lemon zest grated
• 0.7 cup parmesan cheese grated
• 8 slices rustic bread 
• 2 tablespoons butter salted room temperature
• 0.3 cup walnuts 

Equipment

• food processor
• bowl
• blender
• grill

Directions

1. Using a blender or food processor, blend the garlic and walnuts for a few seconds until they’re the texture of a coarse meal.
2. Add the baby arugula. Continue to blend, drizzling in the olive oil until the pesto is completely puréed.
3. Add the cheese, lemon zest and lemon juice and blend until they are fully mixed in.
4. Transfer the pesto to a small bowl, taste it and season with salt and pepper as needed.
5. Let the pesto stand at room temperature for an hour to let the flavors combine.
6. Spread a few teaspoons of pesto on two slices of bread. On one slice of bread add a few tablespoons of shredded cheese. Top the cheese with a small handful of shaved asparagus (about 2 spears’ worth) and more cheese. Close the sandwich with the other slice of bread, pesto side down.
7. Spread a little butter on top.Grill the panini, two at a time, until the cheese is melted and the bread is toasted, 4 to 5 minutes.