Crispy Parmesan Spoons with Lemon Artichoke Cream, Sautéed Asparagus and Toasted Hazelnut

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F and line a baking sheet with parchment paper or a silicone mat.

2. 2

   Make 8 small mounds with the grated Parmesan on the tray and flatten them into thin circles about 3 inches wide. Bake for 5 to 7 minutes at 200 °C / 400 °F, until melted and golden around the edges.

3. 3

   Remove the tray from the oven, let it rest for 30 to 45 seconds, and while the cheese is still flexible, drape each round over the back of a wooden spoon or small molds to create a curved spoon shape. Let cool completely until crisp.

4. 4

   While they cool, make the cream. In a food processor or blending cup, combine the drained artichoke hearts, cream cheese, Greek yogurt, lemon zest, lemon juice, garlic, 15 ml (1 tbsp) olive oil, salt, and black pepper. Blend until smooth and thick.

5. 5

   Heat the remaining olive oil in a skillet over medium heat. Add the asparagus and sauté for 3 to 4 minutes, until tender but still bright. Stir in half of the chopped chives and cook 15 seconds more. Remove from the heat.

6. 6

   Fill each crispy Parmesan spoon with a small amount of lemon artichoke cream.

7. 7

   Top each piece with some sautéed asparagus and finish with chopped toasted hazelnuts and the remaining chives.

8. 8

   Serve immediately to preserve the contrast between the crisp base, the creamy filling, and the warm topping.