Is it a salad? Is it a side? Maybe a starter? Well, ya know what we decided? WHO CARES. This is freaking delicious. Happy asparagus eating friends! Get it while it's here.

What you need

1 bunch asparagus
¼ cup Tessemae’s Lemon Pepper
8 thin slices prosciutto (about 3 ounces)
1 orange
2 tablespoons slivered or sliced almonds

What to do

Heat your oven to 450. Trim the ends off of the asparagus (see tip.) Toss the asparagus with 2 tablespoons of the Lemon Pepper and roast until tender and browned, about 10 minutes.

Peel the orange, quarter lengthwise, then slice crosswise. Top the asparagus with the prosciutto, oranges, almonds, and 2 more tablespoons of Cracked Pepper

Tip: To figure out where to trim the stems, snap off the end. Wherever it snaps by hand is a good guess of where the tough fibers end. Cut the rest of the bunch to the same length.

Serves 4