Recipe: Sautéed Asparagus with Hazelnuts

Asparagus with Hazelnuts

Asparagus with Hazelnuts

The warm sweetness of roasted hazelnuts is balanced by the tartness of lemon zest to create a heartier side dish. Asparagus with hazelnuts would be an excellent accompaniment to your holiday prime rib. Serves four.

1 lb asparagus
1 T olive oil
1 garlic clove, peeled and finely chopped
1 T lemon zest
1 t Kosher salt
¼ C roasted* hazelnuts, chopped

Method: trim the ends from asparagus spears and peel any that are particularly thick. Sauté garlic in olive oil and add asparagus and lemon zest; cook until tender, about 5 minutes, turning frequently. Add salt and served with hazelnuts sprinkled on top.

*To roast hazelnuts, cook them in a 350 degree oven for 10 minutes then cool slightly. Remove the husks by rubbing a few nuts at a time between your palms.

This entry was posted in Recipes, Sides. Bookmark the permalink.