When it comes to fresh spring cooking, less is more. Good ingredients and simple preparations bring out the best in spring produce and leave us time to frolic with dairy cows in the pasture. A bit of aged cheese can propel simple roasted asparagus to new heights.
Jake's Gouda is a well aged raw milk cheese with deep savory notes. When combined with fresh produce, the cheese mimics the complex flavors of a hard sear, adding an almost meaty richness to the asparagus. Roasted hazelnuts and the cheese complement each other with nutty, buttery depth. We've adapted this recipe from Fromages: Les meilleures recettes, des rencontres, des savoir-faire by Coralie Ferreira and Aimery Chemin.
Ingredients
- 1 bunch (about 1 pound) of green asparagus
- 2 tablespoons walnut oil
- 1 tablespoon apple cider vinegar
- Salt and pepper
- 1 tablespoon butter
- 4 oz Jake's Gouda, shaved with a vegetable peeler
- 1 handful of roasted hazelnuts, chopped
Method
Wash the asparagus and snap off the woody ends at the base. Place a large skillet with a lid on high heat and barely cover the surface of the pan with water. When the water boils, add the asparagus and reduce heat to a simmer. Cover and let steam for 5 minutes. The asparagus is done when it can be cut easily with a knife but still feels firm.
In a small bowl, whisk the walnut oil, apple cider vinegar, salt, and pepper into a vinaigrette. Set aside.
Clean out the skillet with a kitchen towel and return to the stove on medium heat. Melt the butter in the pan and toss the steamed asparagus in the butter until it starts to brown, about 3 minutes.
Transfer the asparagus to a plate and top with the shaved gouda. The thin slices will help the cheese melt slightly. Then top with the vinaigrette and hazelnuts. Serve immediately.
