Top roasted asparagus spears with crunchy hazelnuts, parsley and lemon for a real winner. For an added extra, crumble over some feta.
Serves: 4
Preparation time: 5 minutes
Cooking time: 15-20 minutes
Ingredients:
30g hazelnuts
500g asparagus
2tbsp olive oil
Salt and pepper
Leaves from a small bunch of parsley
Zest of 1 lemon
1 garlic clove, crushed
Crumbled feta (optional)
Method:
Preheat the oven to 200 degrees C.
Place the hazelnuts on a small roasting tray and place in the oven for 5-7 minutes until golden brown. Keep an eye on them to make they don’t burn. Once browned set aside.
Trim off any woody ends from the asparagus and place in a roasting tray. Drizzle with the olive oil and season with salt and pepper.
Roast in the oven for 5-6 minutes until crisp but still tender.
Meanwhile, coarsely chop the roasted hazelnuts and parsley and place in a bowl along with the lemon zest and crushed garlic. Slowly drizzle in 1tbsp olive oil and stir to combine.
Once the asparagus is done, place on a plate and top with the gremolata and enjoy.
Or, if enjoying it with feta, crumble this on top of the asparagus and sprinkle over the gremolata, allowing the flavours to combine.
Recipe and photography courtesy of www.britishasparagus.com
