Asparagus with hazelnut gremolata
Nutrition Facts
Serving Size About 3/4 cup
Calories 50
| Amount Per Serving | ||
| Monounsaturated fat | 2 g | |
|---|---|---|
| Saturated fat | 0 g | |
| Total fat | 2 g | |
| Sodium | 148 mg | |
| Cholesterol | 0 mg | |
| Dietary fiber | 3 g | |
| Protein | 3 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Gremolata is a combination of chopped herbs, lemon zest and garlic. This version also includes hazelnuts.
Ingredients
(Serves 4)- 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.