If there is one way to get picky eaters to eat vegetables, it is to roast them. They get brown and crispy, and practically melt in your mouth (looking at you, Garlic Roasted Broccoli). This recipe for Roasted Asparagus with Hazelnut Gremolata is no exception. The asparagus is tender, with crispy-crunchy tops. And it’s topped off by a bright and fresh hazelnut gremolata—a mixture of chopped parsley, hazelnuts, garlic, and lemon zest.
My husband Longe is one of those aforementioned picky eaters. When I met him, he ate salads of iceberg lettuce and tomatoes, but that was about it for vegetables. Now, he’s a big fan of roasted broccoli, roasted asparagus, and roasted brussels sprouts. I’m still working on mushrooms. 🙂
The key to delicious roasting vegetables is leaving them in the oven until they are crispy. In the case of asparagus, you’ll keep them in the oven until the tops are turning brown on the edges. The stalks will be nice and tender at that stage.
I jazzed the roasted asparagus up by topping it with gremolata. Gremolata is just a fancy garnish of finely chopped parsley, grated garlic, and lemon zest. I added hazelnuts here to complement the asparagus and add some crunch!
Roasted Asparagus with Hazelnut Gremolata is the perfect side for beef, ham, chicken, or as I served it here—for Easter dinner! It brightens up the table and brings some much needed freshness to an indulgent holiday meal. And asparagus is one of those veggies that just about everyone likes.
The table setting is courtesy of my friend Kelley of Haviland Events. She dyed the eggs using red cabbage, and they turned a gorgeous shade of robin’s egg blue!
Roasted Asparagus with Hazelnut Gremolata
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 6–8 servings 1x
- 2 lbs asparagus, washed and trimmed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 cup flat leaf parsley, loosely packed
- ⅓ cup hazelnuts
- 1 garlic clove
- 2 lemons
- Preheat oven to 375°F. Prepare two large baking sheets with silicone mats or parchment. Toss the asparagus with the olive oil and salt. Divide between the two baking sheets. Roast for 15–18 minutes, or until the asparagus is tender but still bright green.
- Meanwhile, remove the parsley leaves from the stems. Finely chop the parsley leaves. Finely chop the hazelnuts. Combine the chopped parsley and hazelnuts in a medium bowl. Using a microplane, zest the two lemons. Grate the garlic on the microplane. Add the lemon zest and grated garlic to the parsley and hazelnuts. Mix gently to combine.
- Remove the asparagus from the oven. Place on a serving dish and top with the hazelnut and lemon gremolata. Serve immediately.