Ingredients 3 large spears Asparagus 5 ounces Goat Cheese 1 ounce Black truffle (optional) 2 ounces Hazelnuts 1 ounce Dried figs 1/2 ounce Butter 12 slices French baguette to taste Hazelnut oil to taste Salt & pepper

Instructions
Season asparagus, add hazelnut oil and grill until cooked al dente (set aside).

Roast hazelnuts and chop.

Chop truffle.

Season the baguette and toast in the oven.

Chop dried figs and add to soft butter, salt, and pepper to taste.

ASSEMBLY
Cut asparagus in small dice, add to soft goat cheese, add truffle, salt, and pepper to taste and fold well.

Take goat cheese paste and separate into 12 small cakes, roll them in the hazelnuts.

SERVICE
Spread fig butter on toast and add the goat cheese on top.

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Yields: 12 Servings
     Maisonette

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