Roasted Asparagus with Cheese and Macadamia Nut Dressing

Serves 4

Ingredients

Roasted vegetables

• 16 fresh asparagus, trimmed
• 150 grams goat cheese into even pieces   8 thin slices Prosciutto
• 6 teaspoon olive oil, extra – (30ml)

Macadamia Dressing

• 5 teaspoons macadamia nut oil – (25ml)
• 75 grams raw macadamia nuts, roughly chopped
• 4 tablespoons olive oil – (60ml)
• 4 teaspoons red wine vinegar – (20ml)
• Salt & pepper to taste

Directions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Divide the asparagus into small bunches of 2 stalks each.  Place a slice of goat’s cheese on each bundle and wrap them in Prosciutto to keep the cheese in place.  Lay the bundles on an oiled baking sheet.  Brush each bundle with olive oil and roast in the oven for 7 minutes or until tender.
3. Meanwhile, in a non-stick pan, heat the macadamia oil over medium heat.  Add the nuts and cook, stirring for 2 minutes or until golden.  Remove from heat and stir in the olive oil, red wine vinegar and salt & pepper.
4. Drizzle sauce over roasted asparagus and serve with herb and macadamia nut chicken.