MAD RIVER BLUE, VON TRAPP FARMSTEAD, VERMONT
RAW COW’S MILK
Mad River Blue is buttery and complex, showcasing an approachable mild blue mold. Here, we’ve gone in the other direction, with savory, salty asparagus. In this pairing, the sweet organic milk balances the strong, vegetal notes of the asparagus.
YIELD: 2 CUPS
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
1 pound asparagus
3 tablespoons extra-virgin olive oil
1 teaspoon salt
1 tablespoon unsalted butter
Grated zest from 1 medium lemon
Preheat the oven to 400°F.
Line a baking sheet with parchment paper. Set aside.
Cut the bottom 2 inches off the asparagus spears to remove the tough, fibrous stems. Discard the trimmings. Cut the asparagus into ⅛-inch-thick pieces.
Combine the asparagus, oil, and salt in a medium mixing bowl. Toss well to coat.
Spread the asparagus on the baking sheet in an even layer. Bake for 20 minutes, or until tender and slightly charred.
Remove the asparagus from the oven and place on a heat-proof surface. Add the butter and lemon zest while the asparagus is still hot, and toss until coated.
Let cool to room temperature. Store in an airtight container. Keep refrigerated. Serve at room temperature.
Chef’s note: Make ahead. It will keep for up to 3 days.
Other cheeses to serve with this accompaniment: Arpea, Raclette, or an aged English Cheddar.
Creative suggestion: Toss with fresh chopped tomato and summer squash for a colorful summer salad.
