Clean Diet Roasted Asparagus with Hazelnut Gremolata
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Serving Size: 4.8 ounce
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 people
Instructions
- Preheat oven to 400° F. Trim off the woody ends of the asparagus. (If you aren’t sure where to cut, bend one spear until it snaps. Line it up with the rest of the asparagus, and trim them all to about the same length.) Spread the asparagus spears on a parchment lined, rimmed baking sheet.
- Drizzle with oil, and season with a pinch of salt and pepper. Roast for 7-9 minutes, or until crisp and tender.
- Meanwhile, add the chopped hazelnuts, parsley, garlic, and lemon zest into a bowl. Stir to combine.
- When the asparagus is done, sprinkle the hazelnut mixture over the top. Serve as is, or with lemon wedges to squeeze over the asparagus.
Cook Times
Ingredients
Ingredients
- 3 pound asparagus
- 4 tablespoon avocado oil or hazelnut oil
- 1 teaspoon Kosher salt more or less to taste
- 1/3 teaspoon freshly ground black pepper
For the hazelnut gremolata:
- 1/2 cup hazelnuts roasted, skinned, and chopped
- 6 tablespoon Italian parsley finely chopped
- 2 lemon zested
- 4 clove garlic minced
Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Sharp KnivesReheating/Serving Instructions
Heat in a 350 degree oven for 15 minutes or until heated through.
Nutrition
Calories: 123kcal | Carbohydrates: 9g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 237mg | Potassium: 365mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1237IU | Vitamin C: 23mg | Calcium: 51mg | Iron: 4mg
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