Asparagus with hazelnut gremolata - Mayo Clinic

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Asparagus with hazelnut gremolata

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Dietitian s tip

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.

Number of servings

Serves 4 Low FatLow SodiumHealthy carb

Ingredients

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) 1/4 teaspoon finely grated lemon zest, plus extra for garnish 2 teaspoons fresh lemon juice 1 teaspoon extra-virgin olive oil 1/4 teaspoon salt

Directions

In a large pot fitted with a steamer basket, bring about 1 inch water to a boil. Add the asparagus, cover, and steam until tender-crisp, about 4 minutes. Remove from the pot. In a large bowl, combine the asparagus, garlic, chopped parsley, hazelnuts, 1/4 teaspoon lemon zest, lemon juice, olive oil and salt. Toss well to mix and coat. Arrange the asparagus neatly on a serving platter and garnish with parsley sprigs and lemon zest. Serve immediately.

Nutritional analysis per serving

Serving size About 3 4 cup

Calories 50Total fat 2 gSaturated fat 0 gTrans fat 0 gMonounsaturated fat 2 gCholesterol 0 mgSodium 148 mgTotal carbohydrate 5 gDietary fiber 3 gTotal sugars 2 gAdded sugars 0 gProtein 3 g

Mayo Clinic Healthy Weight Pyramid Servings

Vegetables 2

Diabetes Meal Plan Choices

Nonstarchy vegetables 1 1/2

DASH Eating Plan Servings

Vegetables 1 1/2 DASH diet: Recommended servings Sample DASH menus This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of a James Beard award. ShareTweet Nov. 19, 2016

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