Instructions: 1. Preheat the oven to 400 degrees F.

2. If the asparagus are large, snap the fibrous portion off the root end of the stems, then peel the remaining stem. If the asparagus are pencil-thin, simply snap off the ends.

3. Bring a large pot of water to a boil. Prepare a large bowl of ice water. Season the boiling water generously with salt, add the asparagus, and cook until bright green and tender (the time will depend on the thickness of the asparagus). Plunge the asparagus into the ice water to stop the cooking. Drain thoroughly.

4. Toss the asparagus with the olive oil and season with salt and pepper. Arrange on a sheet pan in a single layer. Roast until hot, 4 to 5 minutes.

5. Meanwhile, make the vinaigrette: Whisk the shallot, mustard, and sherry vinegar together in a small bowl. Continue whisking while you add the olive oil in a smooth, steady stream until thoroughly incorporated. Season with salt and pepper.

6. Remove the asparagus from the oven and toss with the vinaigrette and the I tablespoon shallots. Divide among four warmed plates. Arrange the cheese on and around the asparagus, sprinkle with the chervil sprigs, and serve.

Makes 4 appetizer servings

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.