1 ½ pounds fresh asparagus
3 tablespoons Hojiblanca Extra Virgin Olive Oil
2 tablespoons Barrel Aged Red Wine Vinegar
Kosher salt and freshly ground pepper
3 ounces goat cheese
½ cup pistachio nuts, toasted
¾ cup ham, julienned
1 baby radish, shaved
Prepare asparagus by breaking the stem end where it naturally snaps. Toss in Hojiblanca Extra Virgin Olive Oil, Barrel Aged Red Wine Vinegar, salt, and pepper.
Place asparagus over hot grill. Cover and cook approximately 2 minutes. Remove asparagus to serving platter.
Sprinkle crumbled goat cheese, pistachios, and ham over asparagus. Splash over additional olive oil and vinegar as needed.
Use a mandolin to shave radish over dish to finish.