Mushroom Duxelles & Asparagus Grilled Cheese

• 2 garlic cloves, peeled
• 2 shallots, peeled and halved
• 12 ounces button mushrooms, wiped clean with a damp towel; halved
• 2 tablespoons unsalted butter
• Kosher salt and ground black pepper
• 1 tablespoon dry white wine
• 1 tablespoon heavy cream
• 12 medium asparagus spears, ends trimmed; cut crosswise in half
• Nonstick cooking spray
• 8 slices crusty bread
• 8 ounces Gruyere cheese, thinly sliced

1. Preheat oven to 400 degrees F. Place garlic, shallots and mushrooms in food processor and pulse until everything is very finely chopped. In medium skillet, melt butter over medium heat. Add mushroom mixture; season with salt and pepper. Cook 20 to 22 minutes or until mixture is browned and all moisture is evaporated; stirring frequently. Stir in wine and cream; cook 2 minutes. Remove from heat and let cool slightly.
2. Meanwhile, place asparagus on rimmed baking pan and lightly spray with cooking spray. Transfer to oven and roast 5 minutes or until just barely tender.
3. Spread 4 slices of bread with mushroom mixture. Divide asparagus and cheese over mushroom mixture; top with remaining bread slices. Lightly spray large nonstick skillet or griddle with cooking spray; place sandwiches in cold skillet. Turn on stove for medium heat. Cook 6 minutes or until toasted; flip sandwiches and cook an additional 4 minutes or until both sides are toasted and cheese is melted.

garlic, shallots, button mushrooms, unsalted butter, kosher salt, white wine, heavy cream, nonstick cooking spray, crusty bread, gruyere cheese

Taken from food52.com/recipes/30730-mushroom-duxelles-asparagus-grilled-cheese (may not work)