Ok, maybe not much of a “recipe.” But this is our new favorite cheese, and this is perhaps the best showcase for it, especially since asparagus is now in season and sitting in pretty little rows up in the Market. From the island of Pag, off the coast of Croatia, this sheep’s milk cheese is a fantastic substitute for Parmesan or Pecorino, and possibly way more interesting. It’s dry and crystalline and nutty, with hints of sage and citrus. Paški Sir evokes a particular terroir; there’s just something a little funky and herbaceous and wild about it. Croatia: I want to go to there. $29.99/lb
Roasted Asparagus with Paški Sir
Buy some pretty asparagus. Go home and get that oven hot. Arrange the asparagus on a baking sheet. Olive oil, salt, pepper—you know what to do here. Roast it! Should take around 20 minutes. Take it out of the oven and put it on a nice plate. Some people like to drizzle some aged balsamic here (I just go with lemon). Now: Shave the Paški Sir over the spears, as much as you think is necessary. Try to get it nice and thin and ribbony—bigger bits that break off can be popped in your mouth. Now eat it!