Asparagus with Green Goddess Dressing - The Local Palate

Ingredients

• 20 stalks asparagus, stems trimmed
• 3 tablespoons blended oil*
• Kosher salt and ground black pepper to taste
• Green Goddess Dressing (recipe follows)
• Herb croutons (recipe follows)
• Local farm egg (recipe follows)
• Pickled rhubarb (recipe follows)
• 12 slices prosciutto (preferably Allan Benton’s 24-month)
• 1 cup fennel fronds
• ¼ cup garlic chive flowers
• ¼ cup extra virgin olive oil