Roasted Asparagus with Hazelnut Gremolata


Roasted Asparagus with Hazelnut Gremolata is the perfect side for beef, ham, chicken, or as I served it here—for Easter dinner! It brightens up the table and brings some much needed freshness to an indulgent holiday meal. And asparagus is one of those veggies that just about everyone likes.


Roasted Asparagus with Hazelnut Gremolata-CropRotateCL.jpg

2 lbs asparagus, washed and trimmed
2 tablespoons olive oil
1 teaspoon kosher salt
1 cup flat leaf parsley, loosely packed
⅓ cup hazelnuts
1 garlic clove
2 lemons


Preheat oven to 375°F. Prepare two large baking sheets with silicone mats or parchment. Toss the asparagus with the olive oil and salt. Divide between the two baking sheets. Roast for 15–18 minutes, or until the asparagus is tender but still bright green.
Meanwhile, remove the parsley leaves from the stems. Finely chop the parsley leaves. Finely chop the hazelnuts. Combine the chopped parsley and hazelnuts in a medium bowl. Using a microplane, zest the two lemons. Grate the garlic on the microplane. Add the lemon zest and grated garlic to the parsley and hazelnuts. Mix gently to combine.
Remove the asparagus from the oven. Place on a serving dish and top with the hazelnut and lemon gremolata. Serve immediately.