Ingredients for Asparagus With Hazelnut Gremolata
- 1 pound asparagus
- 2 cloves minced garlic
- 1/4 cup toasted hazelnuts, finely chopped
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 inch water
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How to Make Asparagus With Hazelnut Gremolata
- Bring about 1 inch of water to a boil in a large pot fitted with a steamer basket.
- Add 1 pound of asparagus to the steamer basket, cover, and steam until tender-crisp, about 4-5 minutes.
- Remove asparagus from the steamer basket and set aside to cool slightly.
- While the asparagus steams, prepare the gremolata: In a medium bowl, combine 2 cloves minced garlic, 1/4 cup chopped fresh parsley, 1/4 cup toasted hazelnuts (finely chopped), 1/4 teaspoon lemon zest, 1 tablespoon lemon juice, 1 tablespoon olive oil, and 1/2 teaspoon salt.
- Add the cooled asparagus to the bowl with the gremolata.
- Gently toss to coat the asparagus evenly with the gremolata mixture.
- Arrange the asparagus neatly on a serving platter. Garnish with extra parsley sprigs and a sprinkle of lemon zest.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
6g
Fat
1g
Carbs
1g
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30 Minutes Or Less
Time To Make
Course
Main Ingredient
Cuisine
Preparation
Low Protein
Healthy
Side Dishes
Vegetables
European
Steam
Vegetarian
Italian
Dietary
Low Sodium
Gluten Free
Low Cholesterol
Low Saturated Fat
Low Calorie
Low Carb
Healthy 2
Free Of Something
Low In Something
Asparagus
Technique
