Asparagus With Hazelnut Gremolata
"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."
photo by AmandaInOz
- Ready In:
- 17mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 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
- 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.
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Reviews
-
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. -
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!
Tweaks
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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.
RECIPE SUBMITTED BY
I am originally from the Pacific Northwest but was transplanted to the east coast when my hubby went back to school to get his Ph.D. My husband and I are parents to two boys that we fondly refer to as "Search & Destroy" and our golden retriever, Sydney. I'm a stay-at-home mom and have just started homeschooling our children.
I L-O-V-E to cook and bake. Honestly, I think I pretty much always have--it is something I inherited from my mom. :) She is the one who taught me to not be afraid to make a recipe, and when I'm not sure what a term means, to look it up (or ask someone who knows to talk me through it). My friends Lisa, Sharon and Shannon have also taught me a lot too (you'll see a few recipes that I've posted that I have received from these lovely ladies). And, I'd say that my experience as a prep cook for a brew pub in college taught me quite a bit too. :)
I also like to make jam, to bake my own fresh loaves of whole wheat bread from flour that I have ground myself, and to preserve fruits and vegetables like my Grams taught me. Gardening is a new-found hobby of mine, and preparing foods with fresh fruits that I have harvested is so rewarding!
I love my Oregon Ducks and am a proud alumnae of the University of Oregon.
When we have a ladies' event at my church, I'm generally involved in the food aspect, in one way or another. The recipes I'm best-known for are my dessert recipes.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
