Recipe courtesy of Marcela Valladolid
Show: The Kitchen
Episode: Spring Show
Save Recipe Print
Total:
45 min
Active:
45 min
Yield:
4 to 6 servings
Level:
Easy
Total:
45 min
Active:
45 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

More from:

The Kitchen

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Roasted Asparagus

Recipe courtesy of Ina Garten

Roasted Asparagus Wrapped in Serrano Ham

Recipe courtesy of Valerie Bertinelli

Carrot-Ginger Soup with Roasted Vegetables

Recipe courtesy of Food Network Kitchen

Asparagus Casserole

Recipe courtesy of Trisha Yearwood

Cilantro Citrus Roasted Chicken

Recipe courtesy of Tino Feliciano

Candied Ginger

Recipe courtesy of Alton Brown

Bacon Wrapped Asparagus Bundles

Recipe courtesy of Rachael Ray

Ginger Carrot Soup

Mushroom, Asparagus and Pea Risotto

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword