Kimchi Grilled Cheese Sandwiches

Preheat oven to 425°F. Combine carrot, 2 tsp vegetable oil, and a pinch of salt and pepper on baking sheet and toss. Roast until tender and browned in spots, 18 to 20 minutes. (4-serving meal: use 4 tsp vegetable oil)

Heat 1 tsp vegetable oil in large nonstick skillet over high heat. Add asparagus and a pinch of salt and cook, undisturbed, until charred in places, 4 to 5 minutes. Transfer to plate and cover to keep warm. Wipe skillet clean and set aside for step 4. (4-serving meal: use 2 tsp vegetable oil)

Lay bread on clean work surface. Spread butter on one side of each slice and sprinkle with sesame seeds. Flip over 2 slices and top with mozzarella, kimchi, and charred asparagus. Close sandwiches with remaining slices, buttered side up.

Transfer sandwiches to same skillet over medium heat and cook, until golden brown and cheese has melted, 3 to 4 minutes per side. (TIP: If your bread is getting too dark but the cheese hasn't melted yet, lower the heat.)

Stir together gochujang, agave, and 1 tsp water in small bowl. (4-serving meal: use 2 tsp water)

Cut kimchi grilled cheese sandwiches in half and transfer to serving plates. Divide carrot fries between plates and serve with gochujang sauce. Enjoy!