Recipe: Asparagus with Hazelnut Gremolata

ASPARAGUS WITH HAZELNUT GREMOLATA

1 pound asparagus, tough ends removed, then peeled if skin seems 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

In a large pot fitted with a steamer basket, bring about 1 inch water to a boil. Add asparagus, cover and steam until tender-crisp, about 4 minutes. Remove from pot.

In a large bowl, combine asparagus, garlic, chopped parsley, hazelnuts, 1/4 teaspoon lemon zest, lemon juice, olive oil and salt. Toss well to mix and coat.

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

Serves 4
Source: The New Mayo Clinic Cookbook