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steps
1. Preheat the oven to 425°F. Grease a sheet pan with oil. Then, slice the Prospector into small cubes, and let it come to room temperature.
2. Drizzle the asparagus with the olive oil and season with salt and pepper to taste. Toss the asparagus until it’s well-coated in oil, and then spread it in a single layer on the prepared sheet pan.
3. Bake the asparagus, tossing it halfway through, until it is crisp-tender, 12-15 minutes. Remove the asparagus from the oven and set aside to cool slightly.
4. While the asparagus is roasting, whisk the sherry vinegar, Dijon mustard, and capers in a small bowl until smooth. Season with salt and pepper, to taste. Whisking constantly, slowly drizzle the olive oil into the dressing until it is emulsified.
5. Transfer the warm asparagus to a serving platter. Drizzle with about 3/4s of the dressing. Sprinkle the Prospector cubes over the asparagus, and drizzle the remaining dressing on top. Garnish with fresh chives or parsley, and serve warm or at room temperature.
