Lemon Asparagus With Toasted Hazelnuts, Prosciutto & Goat Cheese

I adore the gentle sweetness that emerges from roasted asparagus. I blended this flavor with bright citrus notes and pops of salt from crispy prosciutto to create an appetizer that’s so filling and delicious, it can be served as a main course! Here’s how to make it.

Ingredients

• 1 Bunch of asparagus, cut into bite-sized pieces

• 1 Tbs. Stella Sola EVOO

• 1/2 Tbs. Preserved Lemon Cream

• Salt and pepper to taste

• 2 Oz. Hazelnuts, chopped

• 2 Oz. Sliced prosciutto, chopped

• 2 Oz. Humboldt Fog, crumbled

• 1 Lemon wedge

Instructions

• Preheat oven to 400 degrees.

• Add asparagus pieces to a large bowl and drizzle with EVOO; then add lemon cream, salt and pepper and mix together by hand until asparagus is well coated

• Place asparagus on a foil lined baking sheet and bake until the pieces become golden brown in some areas. Be sure to flip them halfway through to evenly roast. (I baked mine for 35 minutes because I like a little crunch!)

• While the asparagus is baking, toast the chopped hazelnuts in a non-stick skillet or pan on Medium until nuts become golden to dark brown. Set aside.

• Fry prosciutto in the same non-stick skillet or pan until the fat releases and pieces become dark pink, then set aside.

• Remove roasted asparagus and place pieces into a serving bowl. Add the toasted hazelnuts and crispy prosciutto bits and mix until all the ingredients are evenly distributed.

• Sprinkle the crumbled Humboldt Fog on top and hit the entire dish with a squeeze of the lemon wedge.

• Serve immediately.

Serves 4

-Jamie ❤️🧀