Asparagus Spears With Gouda Recipe

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   Preheat the oven to 400 degrees F.

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   2.

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   If the asparagus are large, snap the fibrous portion off the root end of the stems, then peel the remaining stem.

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   If the asparagus are pencil-thin, simply snap off the ends.

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   3.

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   Bring a large pot of water to a boil.

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   Prepare a large bowl of ice water.

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   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).

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    Plunge the asparagus into the ice water to stop the cooking.

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    Drain thoroughly.

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    4.

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    Toss the asparagus with the extra virgin olive oil and season with salt and pepper.

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    Arrange on a sheet pan in a single layer.

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    Roast till warm, 4 to 5 min.

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    5.

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    Meanwhile, make the vinaigrette: Whisk the shallot, mustard, and sherry vinegar together in a small bowl.

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    Continue whisking while you add in the extra virgin olive oil in a smooth, steady stream till thoroughly incorporated.

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    Season with salt and pepper.

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    6.

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    Remove the asparagus from the oven and toss with the vinaigrette and the I Tbsp.

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    shallots.

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    Divide among four warmed plates.

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    Arrange the cheese on and around the asparagus, sprinkle with the chervil sprigs, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.