RECIPE

Asparagus with hazelnut gremolata

SERVES 4

Ingredients
1 lb asparagus, tough ends removed, then peeled if skin seems thick
1 clove garlic, minced
1 tablespoon chopped fresh flat-leaf (Italian) parsley, plus sprigs for garnish
1 tablespoon finely chopped toasted hazelnuts
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

Dietitian's Tip: Gremolata, a mixture of chopped parsley, lemon zest, and garlic, here includes freshly toasted hazelnuts as well. This aromatic blend also complements steamed green beans, broccoli, and Brussels sprouts.

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, lemon zest, lemon juice, olive oil, and salt. Toss well to mix and coat.