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

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Instructions

1. Watch how to make this recipe.
2. Preheat the oven to 400 degrees F. Lightly grease a baking sheet with olive oil.
3. 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.
4. Bake to desired tenderness, turning once halfway through the cooking time, about 8 minutes.
5. 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.
6. Serve the cheese on top of the asparagus on platter. Garnish with cilantro, mint, zest and orange segments. Serve warm or at room temperature.