By Mayo Clinic Staff
Asparagus with hazelnut gremolata

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


  1. 1 pound asparagus, tough ends removed, then peeled if skin is thick
  2. 1 clove garlic, minced
  3. 1 tablespoon chopped fresh flat-leaf (Italian) parsley, plus sprigs for garnish
  4. 1 tablespoon finely chopped toasted hazelnuts (filberts)
  5. 1/4 teaspoon finely grated lemon zest, plus extra for garnish
  6. 2 teaspoons fresh lemon juice
  7. 1 teaspoon extra-virgin olive oil
  8. 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

Serving size: About 3/4 cup

  • Calories 50
  • Total fat 2 g
  • Saturated fat 0 g
  • Trans fat 0 g
  • Monounsaturated fat 2 g
  • Cholesterol 0 mg
  • Sodium 148 mg
  • Total carbohydrate 5 g
  • Dietary fiber 3 g
  • Total sugars 2 g
  • Added sugars 0 g
  • Protein 3 g

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.

Nov. 19, 2016