Elevate your appetizer game with this delightful roasted asparagus and seared Queso Mexicano dish. The tender, slightly charred asparagus is perfectly complemented by the rich, browned cheese, all enhanced with a squeeze of fresh lemon juice and a sprinkle of lemon zest. Serve it warm for a refreshing, flavorful experience that pairs wonderfully with grilled meats or fish.
Product Used: Queso Mexicano
Serving Size: 2 servings
Ingredients:
- 300g Queso Mexicano
- 1 bunch of asparagus, ends trimmed
- Half a lemon lemon, juiced and zested
- Freshly ground black pepper, to taste
- Salt, to taste
- 1 tbsp extra virgin olive oil
Watch how to make it here ⬇️
Directions:
- Preheat oven to 400°F (200°C).
- Cut the Queso Mexicano cheese into slices, about 1/4” thick.
- Toss the trimmed asparagus with a drizzle of extra virgin olive oil and place them on a baking sheet. Roast in a preheated oven at for 10-12 minutes, or until tender and slightly charred.
- Preheat your frying pan or cast iron skillet over medium-high heat.
- Arrange the roasted asparagus on a serving platter, squeeze the juice of half a lemon over them, and let it sit.
- Place the cheese on the hot frying pan or cast iron skillet and cook for 2-3 minutes per side. No oil or butter is required. Flip the cheese until you reach desired browning and the cheese is slightly softened.
- Place the seared Queso Mexicano on top of asparagus.
- Sprinkle the shaved lemon zest over the cheese and freshly cracked black pepper.
- Serve immediately while the cheese is warm and enjoy the delicious, fresh flavours!
This dish pairs wonderfully as a light appetizer or a flavourful side dish with grilled meats or fish.
Tip: Chop the asparagus and cheese and add chickpeas for a delicious, filling salad!
