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Preheat oven to 350 degrees. Place the asparagus on a sheet pan and drizzle with Fustini’s Single Varietal EVOO. Season with salt and pepper and place into hot oven. Roast for 3 minutes and remove from oven and cut into bite size pieces.
Place a lettuce leaf on each service plate. Top with some finely julienne zucchini and summer squash. Shake the Cara Cara Balsamic Vinegar and Chipotle EVOO together with a little salt and pepper to emulsify and spoon a little over the vegetables. Top with some asparagus. Shake the cashews with the chili powder and sprinkle on top and serve.
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