Asparagus With Hazelnut Gremolata

Total Time
17mins
Prep 7 mins
Cook 10 mins

The first time I made this was when my parents came over to my house for dinner. I was making a hazelnut crusted mahi mahi for dinner and needed the perfect side dish to go with it. Well, I had asparagus and hazelnuts, so I decided to throw this together and am I glad that I did! It has quickly become one of our favorite ways to eat asparagus. The recipe came from my Mayo Clinic Cookbook.

Ingredients Nutrition

Directions

  1. In a large pot fitted with a steamer basket, bring about 1 inch water to a boil. Add the asparagus, cover, and steam until tender-crisp, about 4 minutes. Remove from the pot.
  2. In a large bowl, combine the asparagus, garlic, chopped parsley, hazelnuts, 1/4 teaspoon lemon zest, lemon juice, olive oil and salt.
  3. Toss well to mix and coat.
  4. Arrange the asparagus neatly on a serving platter and garnish with parsley sprigs and lemon zest.
  5. Serve immediately.

Reviews

(2)
Most Helpful

Great asparagus dish! The lemon really lifts this nicely, and the hazelnuts add a fantastic crunchy texture. I substituted hazelnut oil for the olive oil, which I highly recommend. Yum! Thanks misscrys79! Made for PAC Fall 2008.

AmandaInOz October 13, 2008

Lemony delicious! We grilled the asparagus instead of steaming it. I made the "sauce" in advance and I was glad I did - because while it sat 30 minutes or so, the flavor of the hazelnuts permeated into it. Usually I put olive oil and salt on before grilling. By adding the sauce afterwards, I used much less oil and still got lots of flavor with fewer fat grams. Thanks!

FLKeysJen June 29, 2008

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