Roasted Asparagus with Hazelnut Gremolata (With Video!)

This roasted asparagus is one of the fastest, easiest, and tastiest ways to eat this spring veggie — top it off with crunchy hazelnuts, parsley, and lemon zest, and you have yourself a real winner. Jump to the recipe here, or read on and get it at the bottom of this post.

Roasted Asparagus with Hazelnut Gremolata

Asparagus is a controversial veggie. It seems people either love it or hate it… or, like me, they used to hate it.

That’s right, asparagus and I have not always gotten along. Up until a few years ago, it was one of my least favorite foods… and there aren’t many things I don’t like.

As a teenager, I harvested a field of the stuff as a summer job. It was hard work, but the thing I could not get over was the smell, which permeated every inch of me so strongly that even after showering, I couldn’t get away from it. Cutting that field every morning gave me a whole new appreciation for the people who do it for a living, and also, for how cheap it is in the stores. But it did not make me want to eat it.

It took me almost a decade to get over that experience, but thankfully, I’m not one to give up on a food, and after a while I started to question my dislike of those beautiful green spears. When I tried them again as an adult, everything had changed (they say your tastes change every seven years or so — maybe it’s true!). Now it’s the first thing I crave when the warmer weather hits.

Roasted Asparagus with Hazelnut Gremolata

Now that I’m officially on the love side of the asparagus equation, this is my favorite way to prepare it — simply roasted with olive oil, salt, and pepper. And, when I’m feeling fancy, a generous topping of hazelnut gremolata.

Traditionally, gremolata is a condiment made up of chopped fresh parsley, garlic, and lemon zest, but here I like to use chopped hazelnuts — they add a wonderful crunch, and the flavor goes really well with the tender asparagus. Calling it gremolata is just a bonus, because it makes it sound like you put a lot of effort into it. (Shh! No one has to know!)

Roasted Asparagus with Hazelnut Gremolata

This recipe makes the perfect quick and easy side dish for just about anything, but I think my favorite way to serve it is alongside salmon, or other seafood. In fact, I can make the entire dish (pan sear the salmon, roast the asparagus, and make the gremolata) in about fifteen minutes flat — talk about fast! Plus, it’s a really healthy meal that still leaves me feeling satisfied. Not every fifteen minute meal can say that.

In case you still aren’t convinced on how easy it is, I made you a video! I’m fairly new to this whole video thang, so I’d love to know what you think — and if you like what you see, be sure to head over and subscribe to my youtube channel to stay in the up and up. (That’s what the cool kids are saying these days, right?)

Have you ever had a food you hate become something you love, or vice versa? What was it? Let me know in the comments below!

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5.0 from 3 reviews
Roasted Asparagus with Hazelnut Gremolata
 
Prep time
Cook time
Total time
 
Vegetarian, vegan, gluten-free, paleo, whole-30, low carb, etc..
Author:
Serves: 4
Ingredients
  • 1 lb. asparagus
  • 1-2 TBSP olive oil, or hazelnut oil
  • ¼ cup roasted and skinned hazelnuts, chopped*
  • 2-3 TBSP fresh parsley, chopped
  • zest of 1 lemon
  • Salt and pepper
Instructions
  1. Preheat oven to 400 degrees F.
  2. Trim off the woody ends of the asparagus (if you aren't sure where to cut, bend one spear until it snaps. Line it up with the rest of the asparagus, and trim them all to about the same length) and spread on a rimmed baking sheet.
  3. Drizzle with olive oil, and season with a pinch of salt and pepper, and roast for 7-9 minutes, or until crisp tender.
  4. Meanwhile, chop the hazelnuts and parsley, and zest the lemon into a bowl. Stir to combine.
  5. When the asparagus is done, sprinkle the hazelnut mixture over top. Serve as is, or with lemon wedges to squeeze over.
Notes
*how to roast and skin hazelnuts, HERE. (You can also swap the hazelnuts in this recipe for almonds, pistachios, or other nuts, if you prefer.)

Traditionally gremolata contains parsley, raw garlic, and lemon zest. If you'd like to add garlic to this recipe, I suggest just one clove, since raw garlic can be quite strong, very finely minced or grated on a microplane. Stir into the other ingredients, and you're good to go!

(P.S., this is also wonderful made with green beans in place of the asparagus!)

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25 Responses to Roasted Asparagus with Hazelnut Gremolata (With Video!)

  1. Lauren @ Lauren Caris Cooks March 10, 2016 at 9:27 am #

    This looks LOVELY!! You have got SUCH a knack and talent for these videos! I’m filming one this weekend and I’m feeling so inspired by yours!

    • Willow Arlen March 10, 2016 at 9:34 am #

      Thanks Lauren! Good luck with your video, I can’t wait to see it!

  2. Corrie March 10, 2016 at 10:05 am #

    I LOVE the beautiful video and the meal you have laid out there!!! We are big into asparagus right now too so the recipe is printed and ready to go for Sunday’s meal!!

    • Willow Arlen March 10, 2016 at 10:18 am #

      Thank you, Corrie! That’s great — I hope you like this recipe! We’ve had it three times in the past week, haha!

  3. Tori March 11, 2016 at 5:41 am #

    This recipe looks divine and the video is so well done! I love it!

  4. Kathryn @ Family Food on the Table March 11, 2016 at 5:34 pm #

    I love asparagus – and yes, it screams spring to me! I get so excited when it starts showing up every year. And I simply adore gremolata, on pretty much anything, so I can’t imagine why I never thought to pair these – YUM! And the hazelnut twist? Bring it on – this is getting pinned and tried ASAP! P.S. Your video is SO beautiful! Well done!!

  5. Brie March 11, 2016 at 10:50 pm #

    Gorgeous asparagus! Loved the video it was so pretty and we’ll shot. I envy your knife skills :)

    • Willow Arlen March 12, 2016 at 2:21 pm #

      Thanks Brie! Don’t worry, there’s not much to envy… having a sharp knife makes all the difference!

  6. Megan March 14, 2016 at 10:57 am #

    I love how easy asparagus is and your video is great! I want to do my first one all over again now but I will resist, otherwise I have a feeling I’ll never post it.

  7. Lucy March 14, 2016 at 11:47 am #

    What beautiful photos! I absolutely love gremolata. This would be a perfect side for any spring meal. Yum!

  8. Megan Marlowe March 14, 2016 at 12:00 pm #

    I love asparagus and that hazelnut gremolata-YUM! This looks like a delicious and gorgeous side dish. Can’t wait to try!

  9. Tania @ COOKTORIA March 14, 2016 at 12:00 pm #

    What an amazing idea to put hazelnuts on asparagus! I bet this dish tastes great, and it looks so elegant too! Pinned!

  10. Becca @ Amuse Your Bouche March 14, 2016 at 12:12 pm #

    I ADORE asparagus, especially roasted. I’m actually not a fan of hazelnuts (I know, it’s weird – don’t even like Nutella!), but I bet this would work with any other nut just as well. So pretty :)

    • Willow Arlen March 14, 2016 at 1:13 pm #

      What?! Inconceivable! Hazelnuts are one of my favorite nuts — but yes, this recipe is great with almonds or pistachios, too. :)

  11. Ellen March 14, 2016 at 12:56 pm #

    Fabulous video and fabulous food!

    • Willow Arlen March 14, 2016 at 1:13 pm #

      Thanks, Ellen! It was a pleasure to have you over for dinner and share the asparagus with you!

  12. Sam | Ahead of Thyme March 14, 2016 at 3:15 pm #

    This looks so good!! I will have to make this with dinner tonight!

  13. Christine | Vermilion Roots March 16, 2016 at 12:52 am #

    I love roasted asparagus and will try the hazelnut gremolata next time. Keep the videos coming! I used to dislike long beans but love them now after having tasted them farm-fresh and harvested with my own hands. I do think our tastes change with time and age. I used to like really sour foods, but can’t handle them as well anymore as I get older. Can you believe I used to hate peanut butter as a child? I now eat it straight out of the jar! ;-)

  14. Bintu | Recipes from a Pantry March 17, 2016 at 11:52 am #

    I’m not a big fan of asparagus because of the smell, too! I think I’ll definitely have to give this a go and give asparagus another chance

    • Willow Arlen March 17, 2016 at 11:53 am #

      I hope you try it, Bintu! I’m always amazed at how my tastes change over the years, so it’s always good to give things a second chance. :)

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