Grilled Asparagus with Bacon, Brie, and Crunchy Quinoa


Brie bechamel

  • 5 slices applewood smoked bacon, cut crosswise into 1/2-inch wide pieces
  • 1 1/2 teaspoons all-purpose flour
  • 1/2 cup milk
  • 6 ounces Brie cheese, cubed (about 1 1/2 cups)


  • 1/4 cup steamed red quinoa
  • 1 tablespoon extra-virgin olive oil, plus more for grilling
  • 1 bunch jumbo asparagus
  • 1 teaspoon kosher salt
  • 4 or 5 turns freshly ground black pepper
  • 1 tablespoon minced chives, for garnish


1 Set a medium saute pan over medium-high heat. Place the bacon in the hot pan and cook, turning as needed, until the fat has rendered and the bacon is crispy, 8 to 10 minutes. Using a slotted spook, transfer the bacon to a plate lined with paper towels.

2 Add the flower to the bacon fat in the pan and mix together to make a roux. Add the milk and whisk until smooth. Fold in the cubed Brie and remove the pan from the heat so the cheese softens slightly but doesn't melt completely. Set aside. (Don't add the Brie until the sauce is completely smooth; if you add it to early, the Brie will get too hot and "break," which'll leave you with gloppy sauce.

3 Meanwhile, place the cooked quinoa and the olive oil in a medium nonstick skillet. Cook over medium-high heat until golden and crispy, 8 to 10 minutes. Set aside in the pan.

4 Preheat a grill to high. While the grill is heating, remove and discard the woody ends of the asparagus stems. Brush the asparagus with olive oil and season with the salt and pepper. Grill until well charred all over, 3 to 4 minutes per side.

5 Transfer to a large bowl. While still hot, add half of the bacon and all of the Brie béchamel sauce. Toss well to coat the asparagus evenly.

6 Transfer the asparagus to a serving platter and sprinkle with the toasted red quinoa and the remaining bacon. Garnish with the chives and serve. 

TIP: For real asparagus flavor and texture, you want something about the width of a thick pencil. And when they're going to be grilled, as in this recipe, make sure they're even thicker, so they can stand up against the heat of the fire. 


Paired with the 2014 Estate Pinot Noir

From Guy Fieri's 2016 cookbook "Fieri Family Food"  available here