Asparagus With Hazelnut Gremolata

1. 1

   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.

2. 2

   In a large bowl, combine the asparagus, garlic, chopped parsley, hazelnuts, 1/4 teaspoon lemon zest, lemon juice, olive oil and salt.

3. 3

   Toss well to mix and coat.

4. 4

   Arrange the asparagus neatly on a serving platter and garnish with parsley sprigs and lemon zest.

5. 5

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.