Mayo health library
Asparagus with hazelnut gremolata
Ingredients
- 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 | 50 |
|---|---|
| Total carbohydrate | 5 g |
| Cholesterol | 0 mg |
| Dietary fiber | 3 g |
| Monounsaturated fat | 2 g |
| Protein | 3 g |
| Saturated fat | 0 g |
| Serving size | About 3/4 cup |
| Sodium | 148 mg |
| Total fat | 2 g |
Mayo Clinic Healthy Weight Pyramid Servings
| Vegetables | 2 |
|---|
DASH Eating Plan Servings
| Vegetables | 1 1/2 |
|---|
Diabetes Meal Plan Exchanges
| Nonstarchy vegetables | 1 1/2 |
|---|
Dietitian 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.
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Update Date: 11-19-2016
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Dietitian 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.
