Roast Asparagus with Reblochon

A Durrus Family Recipe

serves 4 

Ingredients:

2 minutes preparation, 15 minutes cooking 

INGREDIENTS 

12 asparagus spears, washed and dried 

3 tablespoons olive oil 

Sea salt and freshly ground pepper 

1 Reblochon, sliced 

Method:

Pre-heat the oven to 180c. 

Lay the asparagus in one layer on a baking sheet, lined with foil if you like. 

Roast it for 5/7 minutes until the tips start to crisp and the thicker part of the stems are tender. (Test with the point of a sharp knife to check this out.) 

Remove from the oven, lay the slices of Reblochon over the asparagus and roast for a further five minutes or so, until the cheese is bubbling and beginning to brown 

Take the baking sheet out of the oven and serve the asparagus and cheese with a crisp salad and some good bread.