Asparagus with Hazelnut Gremolata

4 Servings

Ingredients:

1 lb asparagus, tough ends removed, stalks peeled if skin is thick

1 garlic clove

1 tablespoon Italian parsley, chopped, plus sprigs for garnish

1 tablespoon garlic, (leave whole)

1 can toasted hazelnuts, finely chopped

1/4 teaspoon finely grated lemon zest

2 teaspoons fresh lemon juice

1 teaspoon extra virgin olive oil

1/4 teaspoon salt

Method:

In a large pot fitted with a steamer basket, bring about 1 inch of water to a boil.

Add the asparagus and cover and steam until tender-crisp, about 4 minutes.

Remove the asparagas from the pot.

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

Arrange the asparagus on a serving plate and garnish with parsley sprigs and lemon zest. Serve immediately