Roasted Asparagus with Hazelnut Gremolata
Prep time: 
Cook time: 
Total time: 
Serves: 4
Vegetarian, vegan, gluten-free, paleo, whole-30, low carb, etc..
  • 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
  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.
*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!)
Recipe by Will Cook For Friends at