Making People Happy

     Each April at Annie Miller's Los Angeles restaurant, Clementine, there are more than a dozen grilled cheese sandwiches on the menu.  That's her way of celebrating Grilled Cheese Month.  Here is one of her favorites:

Roasted Asparagus & Fresh Herb Grilled Cheese

8 thick asparagus spears, tough ends trimmed

2 Tbs. extra-virgin olive oil; more for the bread

Kosher salt and coarsely ground black pepper

4 oz. coarsely grated mozzarella (about 1 1/4 cups)

1 oz. coarsely grated Parmigiano-Reggiano (about 1/4 cup)

2 Tbs. whole-milk ricotta

1 Tbs. finely chopped flat-leaf parsley

1 1/2 tsp. finely chopped mint

1 1/2 tsp. finely chopped basil

1/2 tsp. finely chopped rinsed capers

1 small clove garlic, minced

1/4 tsp. fresh lemon juice

4 1/2 inch-thick slices olive bread, preferable from a boule.

Position an oven rack in the center of the oven and heat the oven to 400F.  Cut the asparagus on a sharp angle into 2 inch pieces (if very thick, halve lengthwise first).  Toss with 1 Tbs. of the oil on a small rimmed baking sheet.  Season with salt and pepper and roast until tender, 7 to 9 minutes.  Set aside to cool.

In a small bowl, combine the cheeses and a pinch of pepper.  In another small bowl, toss the herbs with the capers, 1 Tbs. of the oil, the garlic, lemon juice and a pinch of salt.  Divide the cheese mixture evenly among the 4 slices of bread.  Top two slices with the asparagus and then the herb-garlic mixture.  Top with the other slices of bread to make two sandwiches.

Heat a griddle or 12-inch heavy-duty skillet over medium-low heat.  Brush one side of each sandwich with olive oil, put in the pan oiled side down, and then brush the other side with oil. Cook, pressing lightly on the sandwiches with a spatula, until golden brown on one side, 2 t0 3 minutes.  Flip and cook until the cheese has melted and the other side is golden brown, another 2 to 3 minutes.  Allow the sandwiches to sit for about 1 minute before slicing in half and serving.