Roasted Ginger Asparagus with Pan-Seared Pasilla-Rubbed Cheese

  • Preparation Time45 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
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 chilli, stemmed, seeded and ground
6 slices panela or halloumi cheese
1 teaspoon fresh coriander leaves, torn
1 teaspoon fresh mint leaves, torn
1 teaspoon orange zest
1 orange, cut into segments

1. Preheat the oven to 200°C. 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 chilli in a shallow plate. Dredge the panela slices in the chilli 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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