2 tablespoons butter
4 large slices rustic sourdough bread (1/2 inch thick)
1 tablespoon olive oil
1 clove garlic, minced
1 small yellow onion, diced
1 bunch asparagus, bottoms trimmed, cut into 1-inch lengths
1 cup fresh peas
Salt and ground black pepper, to taste
2 tablespoons chopped, fresh mint
6 to 8 ounces Brie
Heat oven to broil.
Divide the butter between the bread slices, spreading it evenly over one side of each. Set aside.
In a large skillet over medium, heat the olive oil. Add the garlic, onion, asparagus and peas. Saute until asparagus is just barely tender, about 4 minutes.
Remove pan from heat. Season to taste with the salt and pepper, then stir in the mint. Set aside.
Place bread slices under broiler. Toast until just lightly browned and butter is melted. Remove bread from oven and smear a quarter of Brie over each slice. Return to broiler for another minute. Top each slice with a quarter of asparagus and pea mixture.
Makes 4 servings.