Roasted Ginger Asparagus with Pan-Seared Pasilla-Rubbed Cheese

Total Time:
1 hr
Prep:
45 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 tablespoons olive oil, plus more for greasing
  • 2 pounds fresh asparagus, woody ends trimmed
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon salt
  • 1/4 teaspoon pepper
  • 1 dried pasilla chile, stemmed, seeded and ground
  • 6 slices panela or halloumi cheese
  • 1 teaspoon fresh cilantro leaves, torn
  • 1 teaspoon fresh mint leaves, torn
  • 1 teaspoon orange zest
  • 1 orange, cut into segments
Directions

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.


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    This recipe is featured in:

    The Kitchen