Asparagus with Hazelnut Gremolata


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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


  1. In a large pot fitted with a steamer basket, bring about 1 inch water to a boil.
  2. Add the asparagus, cover, and steam until tender-crisp, about 4 minutes.
  3. Remove from the pot.
  4. In a large bowl, combine the asparagus, garlic, chopped parsley, hazelnuts, 1/4 teaspoon lemon zest, lemon juice, olive oil and salt.
  5. Toss well to mix and coat.
  6. Arrange the asparagus neatly on a serving platter and garnish with parsley sprigs and lemon zest. Serve immediately.

Nutritional Information

Serving Size: 3-4
Calories: 46
Total Fat: 2 g
Saturated Fat: 0 g
Trans Fat: o g
Sugar: 2 g
Sodium: 148 mg
Carbs: 5 g
Protein: 3 g


Mayo Clinic

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