Asparagus With Hazelnut Gremolata |
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Prep Time: 7 Minutes Cook Time: 10 Minutes |
Ready In: 17 Minutes Servings: 4 |
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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:
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:
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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