Asparagus With Hazelnut Gremolata

READY IN: 17mins
Recipe by misscrys79

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.

Top Review by AmandaInOz

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.

Ingredients Nutrition


  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.

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