Asparagus with hazelnut gremolata recipe
Top roasted asparagus spears with crunchy hazelnuts, parsley and lemon for a crowd-pleasing side. For extra flavour or to serve as a salad, crumble over some feta.
Ingredients
- 500 g asparagus, trimmed
- 2 tbsp olive oil
- 1 pinch salt and freshly ground black pepper
- 1 handful leaves from a small bunch of parsley
- 1 lemon, zest only
- 1 garlic clove, crushed
- 100 g feta (optional)
- 30 g hazelnuts
- 17.6 oz asparagus, trimmed
- 2 tbsp olive oil
- 1 pinch salt and freshly ground black pepper
- 1 handful leaves from a small bunch of parsley
- 1 lemon, zest only
- 1 garlic clove, crushed
- 3.5 oz feta (optional)
- 1.1 oz hazelnuts
- 17.6 oz asparagus, trimmed
- 2 tbsp olive oil
- 1 pinch salt and freshly ground black pepper
- 1 handful leaves from a small bunch of parsley
- 1 lemon, zest only
- 1 garlic clove, crushed
- 3.5 oz feta (optional)
- 1.1 oz hazelnuts
Details
- Cuisine: British
- Recipe Type: Sides
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C/400°F/gas mark 6.
- Scatter the hazelnuts on a small roasting tray and place in the oven for 5–7 minutes until golden brown. Keep an eye on them to make sure they don’t burn. Once browned, set aside.
- Place the asparagus in a roasting tray and drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Roast in the oven for 5–6 minutes until tender but still crisp.
- Meanwhile, coarsely chop the roasted hazelnuts and parsley and place in a bowl along with the lemon zest and crushed garlic. Slowly drizzle in the rest of the olive oil and stir to combine.
- Once the asparagus is ready, place on a plate and top with the hazelnut gremolata. If using the feta, crumble it over the top and season.
Recipe courtesy of British Asparagus.
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