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

  Metric  Cups  Imperial 

• 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

1. Preheat the oven to 200°C/400°F/gas mark 6.
2. 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.
3. 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.
4. 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.
5. 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.

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