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Asparagus with hazelnut gremolata

Serves 4

Dietitian Tip

Although only a side dish, this recipe is packed with nutrients. Asparagus is an excellent source of folate, and hazelnuts contain iron, magnesium, phosphorus and potassium.


  • 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


In a large pot fitted with a steamer basket, bring about 1 inch 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, 1/4 teaspoon 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.

Nutritional Analysis (per serving)

Serving SizeAbout 3/4 cup
Carbohydrate5 g
Cholesterol0 mg
Fiber3 g
Protein3 g
Sodium148 mg
Monounsaturated Fat2 g
Saturated Fat0 g
Total Fat2 g

Last updated: November 19th, 2016

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