Mayo Clinic Health Library

Recipe: Asparagus with hazelnut gremolata

Updated: 04-15-2011

Dietitian's tip: Although only a side dish, this recipe is packed with nutrients. Asparagus is an excellent source of folate, and hazelnuts contain iron, magnesium, phosphorus and potassium.

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.

Nutritional Analysis per serving
  • Calories: 37
  • Total carbohydrate: 3 g
  • Cholesterol: 0 mg
  • Dietary fiber: 1 g
  • Monounsaturated fat: 2 g
  • Protein: 2 g
  • Saturated fat: 0 g
  • Sodium: 154 mg
  • Total fat: 2 g
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Diabetes Meal Plan Exchanges
DASH Eating Plan Servings

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