The first time I made this was when my parents came over to my house for dinner. I was making a hazelnut crusted mahi mahi for dinner and needed the perfect side dish to go with it. Well, I had asparagus and hazelnuts, so I decided to throw this together and am I glad that I did! It has quickly become one of our favorite ways to eat asparagus. The recipe came from my Mayo Clinic Cookbook.

Ingredients

4 serv.

asparagus↗1 lb
tough ends removed, then peeled if skin is thick
garlic clove↗1
minced
hazelnuts↗1 tablespoon
toasted and finely chopped
chopped fresh flat-leaf Italian parsley1 tablespoon
plus sprigs for garnish
finely grated lemon zest1⁄4 teaspoon
plus extra for garnish
fresh lemon juice↗2 teaspoons
extra virgin olive oil↗1 teaspoon
salt↗1⁄4 teaspoon

Step-by-step instructions

1
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.
2
In a large bowl, combine the asparagus, garlic, chopped parsley, hazelnuts, 1/4 teaspoon lemon zest, lemon juice, olive oil and salt.
3
Toss well to mix and coat.
4
Arrange the asparagus neatly on a serving platter and garnish with parsley sprigs and lemon zest.
5
Serve immediately.

Source: food.com

Original recipe ↗

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