Roasted Ginger Asparagus with Pan-Seared Pasilla-Rubbed Cheese

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2 tablespoons olive oil, plus more for greasing

2 pounds fresh asparagus, woody ends trimmed 

1/4 cup freshly squeezed orange juice 

1 tablespoon grated fresh ginger 

1 tablespoon Dijon mustard 

1/2 tablespoon salt 

1/4 teaspoon pepper 

1 dried pasilla chile, stemmed, seeded and ground 

6 slices panela or halloumi cheese 

1 teaspoon fresh cilantro leaves, torn 

1 teaspoon fresh mint leaves, torn 

1 teaspoon orange zest 

1 orange, cut into segments