Asparagus with hazelnut gremolata

Dietitian's tip:

Even as a side dish, this recipe is packed with nutrients. Asparagus is an excellent source of folate, and hazelnuts contain iron, magnesium, phosphorus and potassium.

Ingredients

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

Directions

In a large pot fitted with a steamer basket, bring about 1 inch of 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 right away.