Goat Cheese Sauce:
2 tablespoons unsalted butter or olive oil
6 ounces soft goat cheese
About 1/3 cup water
¼ teaspoon Real Salt
¼ teaspoon Aleppo or freshly ground black pepper
Asparagus:
2 bunches medium asparagus, about 2 ½ pounds
2 tablespoons extra virgin olive oil
¾ teaspoon kosher salt
½ teaspoon sumac (see note)
½ teaspoon Aleppo pepper or freshly ground black pepper
Sweet Potato Spaghetti:
2 tablespoon extra virgin olive oil
2 large sweet potatoes, about 1 ½ pounds, peeled and spiralized 1/8-inch thick with the green spaghetti-cut blade (see note)
½ teaspoon Real Salt
½ teaspoon freshly ground black pepper
Garnish:
½ cup chopped toasted hazelnuts