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.
- 1 lb asparagus, tough ends removed, then peeled if skin is thick
- 1 garlic clove, minced
- 1 tablespoon hazelnuts, toasted and finely chopped
- 1 tablespoon chopped fresh flat-leaf Italian parsley, plus sprigs for garnish
- 1⁄4 teaspoon finely grated lemon zest, plus extra for garnish
- 2 teaspoons fresh lemon juice
- 1 teaspoon extra virgin olive oil
- 1⁄4 teaspoon salt
Directions See How It's Made
- 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.
- In a large bowl, combine the asparagus, garlic, chopped parsley, hazelnuts, 1/4 teaspoon lemon zest, lemon juice, olive oil and salt.
- Toss well to mix and coat.
- Arrange the asparagus neatly on a serving platter and garnish with parsley sprigs and lemon zest.
- Serve immediately.