- 2 pounds asparagus
- Kosher salt
- 2 tablespoons extra virgin olive oil
- Freshly ground black pepper
- ¬Ĺ teaspoon minced shallot
- ¬Ĺ teaspoon Dijon mustard
- 1 tablespoon sherry vinegar
- ¬ľ cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon minced shallots
- 2 ounces aged Gouda, sliced paper-thin
- ¬ľ cup chervil sprigs
Roasting brings out a nutty quality in the vegetable‚Äôs flavor, well matched with the aged Gouda that is sprinkled on just before serving.
- Preheat the oven to 400¬įF.
- If the asparagus are large, snap the fibrous portion off¬† the root end of the stems, then peel the remaining stem. If the asparagus are pencil-thin, simply snap off the ends.
- Bring a large pot of water to a boil. Prepare a large bowl of ice water. Season the boiling water generously with salt, add the asparagus, and cook until bright green and tender (the time will depend on the thickness of the asparagus). Plunge the asparagus into the ice water to stop the cooking. Drain thoroughly.
- Toss the asparagus with the olive oil and season with salt and pepper. Arrange on a sheet pan in a single layer. Roast until hot, 4 to 5 minutes.
- Meanwhile, make the vinaigrette: Whisk the shallot, mustard, and sherry vinegar together in a small bowl. Continue whisking while you add the olive oil in a smooth, steady stream until thoroughly incorporated. Season with salt and pepper.
- Remove the asparagus from the oven and toss with the vinaigrette and the 1 tablespoon shallots. Divide among four warmed plates. Arrange the cheese on and around the asparagus, sprinkle with the chervil sprigs, and serve.