Roasted Asparagus with Goat Cheese and Hazelnuts

• 2 lb thick asparagus, woody ends trimmed
• 3 tbsp extra virgin olive oil, divided
• Kosher salt
• Freshly ground pepper
• 2 tbsp hazelnuts, finely chopped
• 2 tbsp panko bread crumbs
• 1 lemon, zested
• 4 oz herbed goat cheese, at room temperature
• 1 tbsp buttermilk

Preheat oven to 450°F. On a large rimmed sheet pan, toss asparagus with 2 tbsp olive oil to coat. Season to taste with salt and pepper. Spread asparagus in single layer. Roast, turning halfway through cooking, until tender and lightly browned, 12-15 minutes. Do not overcook. Asparagus should maintain a slightly crisp texture.

Meanwhile, combine hazelnuts, panko, lemon zest and additional 1 tbsp olive oil in a small pan over medium heat. Toast until fragrant and lightly browned, about 3 minutes. Set aside.

Whisk together goat cheese and buttermilk until smooth and mousse-like. Spread the goat cheese out in a layer about ¼-inch deep on a serving platter. Layer over warm asparagus and top with hazelnut mixture. Serve immediately.