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Recipe: Asparagus with hazelnut gremolata
By Mayo Clinic staffOriginal Article: http://www.mayoclinic.com/health/healthy-recipes/NU00296
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Dietitian's 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.
Serves 4
Ingredients
- 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
Directions
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
| Calories | 37 | Sodium | 154 mg |
| Total fat | 2 g | Total carbohydrate | 3 g |
| Saturated fat | 0 g | Dietary fiber | 1 g |
| Monounsaturated fat | 2 g | Protein | 2 g |
| Cholesterol | 0 mg |
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