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With hazelnuts, parsley, and lemon zest on top, this roasted asparagus is one of the quickest, easiest, and tastiest ways to eat this spring vegetable.
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The recipe can be found here or at the bottom of this article.
Asparagus is a contentious vegetable.
It seems that people either adore it or detest it—or, like me, they used to detest it.
It's true that asparagus and I haven't always gotten along.
It was one of my least favorite cuisines up until a few years ago.
I don't really have many dislikes.
As a young person working over the summer, I harvested a field of it.
The smell permeated every inch of my body so deeply that I was unable to escape it, even after taking a shower.
I developed a completely new respect for those who do it as a profession and a new understanding of how reasonably priced it is in supermarkets as a result of cutting that field every morning.
I was not, however, compelled to eat it.
I needed about ten years to recover from that event, but I'm not one to give up on food, and after some time, I started to question my dislike of those lovely green spears.
By the time I tried them as an adult, everything had changed (they say your tastes change every seven years or so; maybe this is true!).
Now, when the weather becomes warmer, I start to crave it.
Now that I've fully embraced the asparagus-loving camp, roasting it with salt, pepper, and olive oil is my preferred method of serving it.
A generous bit of hazelnut gremolata, if I'm feeling extra fancy.
While fresh parsley, garlic, and lemon zest are typically used to make gremolata, I prefer to use chopped hazelnuts in this recipe because they add a beautiful crunch and nicely balance the flavor of the soft asparagus.
The fact that you named it gremolata is only an added bonus because it suggests that you worked hard.
(Shh! No one must be aware!)
My favorite way to serve this recipe is with salmon or other shellfish, but it also makes the perfect quick and simple side dish for any supper.
In fact, I can make the complete dish in less than fifteen minutes (pan-sear the salmon, roast the asparagus, and make the gremolata).
Talk about quick! It is also a very healthy meal, and I feel satisfied after eating it.
That statement cannot be made for every 15-minute supper.
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I've made you a video if you're still not persuaded by how easy it is! I'm quite new to the entire video thing, so any input would be greatly appreciated.
INGREDIENTS
Asparagus, 1 pound.
Olive oil or hazelnut oil, 1-2 TBSP
Hazelnuts that have been roasted and skinned, 1/4 cup
2-3 TB fresh parsley, minced
Lemon rind from one
Sal and pepper
INSTRUCTIONS
Set oven to 400 degrees Fahrenheit.
Remove the asparagus spears' woody ends.
Spread it out on a baking sheet with a rim and line it up with the remaining asparagus after trimming them all to about the same length.
Sprinkle with olive oil, season with a little salt and pepper, and roast for 7 to 9 minutes, or until crisp-tender.
Prepare the parsley, hazelnuts, and lemon zest in a bowl in the meanwhile.
Combine ingredients by stirring.
Add the hazelnut mixture to the cooked asparagus when it has finished cooking.
Serve without any garnishes or with lemon wedges for squeezing.
NOTES
Hazelnut roasting and peeling instructions can be found HERE.
Almonds, pistachios, or other nuts can be used in place of hazelnuts in this recipe.
In gremolata, parsley, raw garlic, and lemon zest are typically used.
I advise using just one clove of raw garlic if you want to add it to this recipe because it can be quite pungent when diced or Microplane-grated.
The other ingredients should be stirred in at this point.
In place of the asparagus, this recipe is equally great using green beans.
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