Loaded Roasted Asparagus - No Fail Recipes

Ingredients

• 24 spears of asparagus
• 2 tablespoons extra virgin olive oil
• 4 slices of Prosciutto, thin slices, diced into 1″ pieces
• ¼ cup Parmesan cheese, freshly grated
• ¼ cup hazelnuts, chopped
• 1 tablespoon zest from a fresh lemon
• 1 tablespoon lemon juice
• 1 tablespoon of flat-leaf parsley, chopped
• Kosher salt and pepper to taste
• Pre-heat oven to 425°F
• Cover a baking sheet with parchment paper
• Place spears in a single layer and paint with olive oil fully coating every spear
• Roast asparagus for 15 minutes.
• While the asparagus is roasting, quickly crisp the prosciutto in a small skillet over medium high heat. About 10 minutes.
• Remove asparagus from oven, paint with lemon juice, top with Procuitto, cheese, hazelnuts and zest. Return to oven and cook another 10 minutes.
• Remove from oven and sprinkle with parsley.
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