"Manchego (pronounced man-chey-go) is a popular, rich, creamy sheep's milk cheese that comes from the La Mancha region of Spain. The Manchego sheep graze on the shrubs of the vast plateaus of the Dehesa and produce a thick milk that gives the cheese its unique character.
It is a semi-firm cheese that is a rich golden colour and a distinct nutty flavour ranging from mild to sharp depending on how long it has been aged.
The distinctive zigzag pattern on the wax rind of the cheese proves that the cheese is Manchego and guarantees the exclusive use of milk only from Manchega sheep and that the cheese has been aged for a minimum of two months.
Manchego is available in three different stages: Fresh (fresco), 2-4 months old (curado), or matured for one year (viejo)."
See the above words, picture and more at article here
36 asparagus spears
140g unsalted butter
100g whole blanched almonds (or toasted pine nuts if preferred)
juice of 1 lemon
50g best-quality Manchego cheese (or a vegetarian hard cheese could be used)
1. Bring a pan of salted water to the boil and plunge in the asparagus. Cook for 2-3 minutes, drain, then leave them to sit somewhere warm.
2. Next, put the butter into a cold pan with the almonds. Carefully heat it up, watching that the butter doesn’t get too dark. When it just turns golden brown and is beginning to foam, remove from the heat and pour in the lemon juice to stop the cooking.
3. Arrange the asparagus onto 6 serving plates and spoon over some of the brown butter and almonds. Shave the cheese with a peeler, scatter over and serve.
All the best Jan