Recipe: Asparagus with hazelnut gremolata
Gremolata, a mixture of chopped parsley,
lemon zest and garlic, here includes
freshly toasted hazelnuts. This aromatic
blend also complements steamed green
beans, broccoli and Brussel sprouts.
Servings: 4
1 lb. (500 g) asparagus, tough ends
removed, then peeled if skin seems
thick
1 clove garlic, minced
1 T. chopped fresh flat-leaf (Italian)
parsley, plus sprigs for garnish
1 T. finely chopped toasted hazelnuts
(filberts)
¼ t. finely grated lemon zest, plus extra
for garnish
2 t. fresh lemon juice
1 t. extra-virgin olive oil
¼ t. salt
- In a large pot fitted with a steamer basket, bring about 1 inch (2.5 cm) 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, 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.
Calories: 37; Protein: 2 g;
Carbohydrates: 3 g; Total fat: 2 g;
Saturated fat: 0 g;
Monounsaturated fat: 2 g;
Cholesterol: 0 mg;
Sodium: 154 mg; Fiber 1 g
Source: The New Mayo Clinic Cookbook
