Swiss Cheese & Caramelized Onion Patty Melts

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel, halve and thinly slice the onions. Snap off and discard the tough ends of the asparagus; cut into 2-inch pieces on an angle. Peel and finely chop the garlic​; smash with the side of your knife until it resembles a paste (or use a zester). Quarter and deseed the lemon. Cut off and discard the lettuce root; separate the leaves. Cut off and discard the radish ends; thinly slice into rounds.

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the onions and cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 2 to 4 minutes, or until browned and very tender. Stir in an additional tablespoon of water, scraping up any browned bits from the bottom of the pan; season with salt and pepper. Transfer to a bowl. Wipe out the pan.

While the onions caramelize, add the asparagus to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly tender. Drain thoroughly and rinse under cold water for 20 to 30 seconds to stop the cooking process.

Place the ground beef in a bowl. Season with salt and pepper and gently mix to incorporate. Using your hands, form the mixture into four ¼-inch-thick patties (slightly larger than the slices of bread). In the pan used to caramelize the onions, heat 1 tablespoon of olive oil on medium-high until hot. Add the patties; cook 2 to 3 minutes per side for medium, or until browned and cooked to your desired degree of doneness. Transfer to a plate. Wipe out the pan.

Place the bread slices on a work surface. Divide half the caramelized onions between 4 of the slices. Top with the cooked patties, remaining caramelized onions and cheese; season with salt and pepper. Complete the sandwiches with the remaining bread slices. In the pan used to cook the patties, melt half the butter on medium-high until hot. Add the sandwiches; place a heavy pot or pan on top. Cook 3 to 4 minutes on the first side, or until browned. Add the remaining butter and flip. Cook 3 to 4 minutes, or until browned and the cheese has melted. Transfer to a cutting board.

To make the dressing, in a small bowl, combine the crème fraîche, garlic paste and the juice of all 4 lemon wedges; season with salt and pepper to taste. Slowly whisk in 1 tablespoon of olive oil until well combined. Just before serving, in a large bowl, combine the lettuce, blanched asparagus, radishes and enough of the dressing to coat the salad (you may have extra dressing); toss to mix and season with salt and pepper to taste. Transfer to a serving dish. Cut the cooked sandwiches in half and divide between 4 plates. Serve with the salad on the side. Enjoy!