Open-Faced Chanterelle, Asparagus and Brie Sandwich

Ingredients

• 24 medium asparagus 
• 8 slice round of président brie 
• 4 ounce chanterelles halved quartered ( or if large)
• 2 tablespoon cup heavy whipping cream 
• 2 teaspoon cchopped herbs fresh finely chopped
• 2 teaspoon juice of lemon freshly squeezed
• 0.5 cup chicken stock see low-sodium
• 1 tablespoon olive oil 
• 4 slice rustic bread thick lightly toasted ()
• 2 tablespoon butter unsalted

Equipment

• frying pan
• baking sheet
• broiler

Directions

1. Turn on the broiler.Slice the asparagus tips and about 2-inches of stalk from the rest of the asparagus. Set the tips aside for this recipe. Save the remaining stalks for another use.
2. Heat a large skillet over medium-high heat.
3. Add butter and oil; heat until butter has melted.
4. Add the asparagus and cook stirring often for 1 minute. Stir in chanterelle mushrooms and stock; bring to a simmer. Cover the pan and cook 2 more minutes. Uncover, and cook until asparagus is tender, about 2 minutes more.
5. Add cream; cook until reduced and slightly thickened, 1 to 2 minutes. Stir in herbs and lemon juice. Season with salt and pepper; remove from heat. Cover and set aside.
6. Place the toasts on a baking sheet and top each with 2 slices of brie.
7. Place the baking sheet under the broiler until the cheese begins to bubble and the edges of the toast get browned. Watch them carefully. When finished place the toasts onto 4 individual serving plates. Divide the chanterelle and asparagus mixture evenly between the toasts, and drizzle with sauce. Season with salt and pepper.
8. Serve immediately.