Bellwether Farms’ Crescenza is a soft-ripened cheese that, at room temperature, becomes a buttery puddle, like the oozy insides of the triple-creamiest Brie you ever ate. You can buy Crescenza at better cheese shops, including the nearby Oxbow Cheese Merchant, or at www.bellwethercheese.com
Serves 4
1 1/2 pounds asparagus
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
About 4 ounces Bellwether Crescenza cheese, chilled
1 teaspoon lemon- or orange-infused olive oil
1/2 teaspoon lemon or orange zest
1/2 teaspoon finely chopped fresh herbs
Preheat an oven to 475°F. Snap off the tough ends of the asparagus spears.
Place the asparagus in a single layer on a baking sheet, drizzle with olive oil and roll the spears around so that each is coated lightly with oil. Sprinkle with salt and pepper. Roast the asparagus until it is just tender when pierced with a fork, 8 to 15 minutes depending on the size of the spears. Remove the asparagus from the oven and transfer it to plates or a platter. Cut the Crescenza into strips and arrange it decoratively over the warm asparagus. Drizzle the orange olive oil over the cheese, sprinkle on the herbs and serve.
Copyright Jill Silverman Hough. All rights reserved.
www.jillhough.com.