Asparagus with Hazelnut Gremolata is from the Mayo Clinic web site, so it’s nutritious. If you have a mini electric chopper or an immersion blender with a chopper attachment you can make this in minutes.
Sorry about the picture. I had to take it really fast because I hate serving food cold.
Asparagus with Hazelnut Gremolata
1 tablespoon finely chopped parsley
1 clove garlic
2 teaspoons lemon juice
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon lemon zest
1 tablespoon finely chopped hazelnuts.
1 pound asparagus
Make the gremolata first. Mix together parsley, garlic, lemon juice, olive oil, salt and nuts. Set aside.
Snap off tough ends of asparagus and steam. Place asparagus in a steamer basket and steam for 3-4 minutes or until tender. Alternatively, you can use one of those new steam fresh bags and steam in microwave.
Toss steamed asparagus with nut mixture.
Serves 3 or 4
giz
Now there’s a combination I wouldn’t have thought of. Thanks for introducing me to something new. By the way – that wasn’t your neighbour at the mailbox – it was me – and why didn’t you open the door when I came for dinner?
Sue
Thank you Anna! My husband and son will definitely appreciate you for sharing this tip!
Anna
Sue, the beef is eye of round. I usually pick a piece that’s about 1 1/2 pounds and roast it at 325 degrees F. for 35 minutes for every pound (about 50 minutes in this case). Last night I rubbed yet another gremolata over it just for fun. But usually, what I do is coat the beef with salt…..a lot of it. Then let it sit for about 30 minutes at room temperature or 1 hour in the refrigerator. Before cooking, I rinse off all the salt, pat the roast dry, then sprinkle it with whatever herbs on are on hand — usually rosemary, garlic or Italian time herbs. Sometimes I just use cracked pepper.
What happens is the salt leaches into the meat giving it flavor and tenderizing it. I do this with steak too. It’s a trick I learned from Jaden of Jaden’s Steamy Kitchen.
http://steamykitchen.com/blog/2007/08/28/how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks/
Sue
The asparagus recipe sounds wonderful! I’m glad that Todd chimed in to comment about how good it is! Tell us about the beef in that photo. It looks excellent as well!
Todd
I was the lucky recipient of this meal last night, and I can attest to how good it was!
Lisa
We have been eating so much grilled asparagus…this will be a good change. I have those same type of dreams only I am in college and forgot to study for my exam:)
VeggieGirl
I love both asparagus AND hazelnuts, but have never had them together before, in one dish – what a fabulous recipe!!