Preheat the oven to 400 degrees F. Lightly grease a baking sheet with olive oil.
Place the asparagus on the prepared baking sheet. Whisk together the orange juice, olive oil, ginger, mustard, salt and pepper in a small mixing bowl to make a citronette. Drizzle the citronette over the asparagus. Toss to coat.
Bake to desired tenderness, turning once halfway through the cooking time, about 8 minutes.
Place the ground chile in a shallow plate. Dredge the panela slices in the chile powder, coating on both sides. Heat a nonstick pan over medium-high heat. Add the cheese to sear, about 2 minutes per side.
Serve the cheese on top of the asparagus on platter. Garnish with cilantro, mint, zest and orange segments. Serve warm or at room temperature.
Recipe courtesy of Marcela Valladolid