Roasted Ginger Asparagus with Pan-Seared Pasilla-Rubbed Cheese

  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 to 6 servings
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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 


  1. Preheat the oven to 400 degrees F. Lightly grease a baking sheet with olive oil.
  2. 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.
  3. Bake to desired tenderness, turning once halfway through the cooking time, about 8 minutes.
  4. 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.
  5. 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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