Asparagus with Hazelnut Gremolata

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

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.

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)

¼ teaspoon finely grated lemon zest, plus extra for garnish

2 teaspoons fresh lemon juice

1 teaspoon extra-virgin olive oil

¼ teaspoon salt

Directions at mayoclinic.org

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