Side Dish: United States – Roasted Asparagus with Lemon-Hazelnut Gremolata
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
1 1 / 2 lb (680 g) asparagus, woody ends trimmed 2 tbsp (30 ml) extra-virgin olive oil, plus 1 tsp (5 ml) for gremolata 1 / 2 tsp (2.5 ml) kosher salt 1 / 4 tsp (1.25 ml) freshly ground black pepper 1 / 3 cup (40 g) hazelnuts, toasted and coarsely chopped 1 small garlic clove, finely minced 1 tsp (5 ml) finely grated lemon zest 1 tbsp (15 ml) fresh lemon juice 2 tbsp (8 g) flat-leaf parsley, finely chopped Pinch red pepper flakes (optional)
Show original ingredient measurements
1 1 / 2 lb (680 g) asparagus, woody ends trimmed 2 tbsp (30 ml) extra-virgin olive oil, plus 1 tsp (5 ml) for gremolata 1 / 2 tsp kosher salt 1 / 4 tsp freshly ground black pepper 1 / 3 cup (40 g) hazelnuts, toasted and coarsely chopped 1 small garlic clove, finely minced 1 tsp finely grated lemon zest 1 tbsp (15 ml) fresh lemon juice 2 tbsp (8 g) flat-leaf parsley, finely chopped Pinch red pepper flakes (optional)
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
Preheat oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup. Toss asparagus with 2 tablespoons (30 ml) olive oil, salt, and pepper. Spread in a single layer and roast 10–12 minutes until tender-crisp with slight browning at the tips. While asparagus roasts, combine hazelnuts, garlic, lemon zest, parsley, and red pepper flakes in a small bowl. Add lemon juice and 1 teaspoon (5 ml) olive oil; toss to form a loose gremolata. Transfer asparagus to a serving platter and spoon the lemon-hazelnut gremolata over the top. Serve immediately alongside the halibut.
Show original instructions
Preheat oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup. Toss asparagus with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer and roast 10–12 minutes until tender-crisp with slight browning at the tips. While asparagus roasts, combine hazelnuts, garlic, lemon zest, parsley, and red pepper flakes in a small bowl. Add lemon juice and 1 teaspoon olive oil; toss to form a loose gremolata. Transfer asparagus to a serving platter and spoon the lemon-hazelnut gremolata over the top. Serve immediately alongside the halibut.
Per serving | Servings: 4
Generated: 2026-11-05T19:35:06+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.