Asparagus with Hazelnut Gremolata

2:46 PM, May 19, 2009   |    comments
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1 pound asparagus, tough ends removed, then peeled if skin is thick


1 clove garlic, minced


1 tablespoon chopped fresh flat-leaf (Italian) parsley, plus sprigs for garnish


1 tablespoon finely chopped toasted hazelnuts (filberts)


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



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.

Serves 4

Nutritional Analysis (per serving):

  • Calories 37
  • Monounsaturated fat 2 g
  • Protein 2 g
  • Cholesterol 0 mg
  • Carbohydrate 3 g
  • Sodium 154 mg
  • Total fat 2 g
  • Fiber 1 g
  • Saturated fat 0 g

By Mayo Clinic Staff

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