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Ingredients
- 2 lb asparagus Kosher salt
- 2 Tbsp. extra virgin extra virgin olive oil Freshly grnd black pepper
- 1/4 tsp chopped shallot
- 1/2 tsp Dijon mustard
- 1 Tbsp. sherry vinegar
- 1/4 c. extra virgin extra virgin olive oil Kosher salt and freshly grnd black pepper
- 1 Tbsp. chopped shallots
- 2 ounce aged Gouda, sliced paper-thin
- 1/4 c. chervil sprigs
Directions
- 1. Preheat the oven to 400 degrees F.
- 2. 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.
- 3. Bring a large pot of water to a boil. Prepare a large bowl of ice water. Season the boiling water generously with salt, add in the asparagus, and cook till 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.
- 4. Toss the asparagus with the extra virgin olive oil and season with salt and pepper. Arrange on a sheet pan in a single layer. Roast till warm, 4 to 5 min.
- 5. Meanwhile, make the vinaigrette: Whisk the shallot, mustard, and sherry vinegar together in a small bowl. Continue whisking while you add in the extra virgin olive oil in a smooth, steady stream till thoroughly incorporated. Season with salt and pepper.
- 6. Remove the asparagus from the oven and toss with the vinaigrette and the I Tbsp. shallots. Divide among four warmed plates. Arrange the cheese on and around the asparagus, sprinkle with the chervil sprigs, and serve.
- Makes 4 appetizer servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 4 servings | |
| Calories 117 | |
| Calories from Fat 95 | 81% |
| Total Fat 10.74g | 13% |
| Saturated Fat 3.43g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 125mg | 5% |
| Potassium 118mg | 3% |
| Total Carbs 1.69g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.32g | 0% |
| Protein 4.06g | 6% |
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