By Mayo Clinic Staff
Apr. 15, 2011
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
- 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
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
- Total fat 2 g
- Calories 37
- Protein 2 g
- Cholesterol 0 mg
- Total carbohydrate 3 g
- Dietary fiber 1 g
- Monounsaturated fat 2 g
- Saturated fat 0 g
- Sodium 154 mg
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 the 2005 James Beard award.