ROASTED GINGER ASPARAGUS WITH PAN-SEARED PASILLA-RUBBED CHEESE

Roasted Ginger Asparagus with Pan-Seared Pasilla-Rubbed Cheese image

Provided by Marcela Valladolid

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

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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

Steps:

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.