Side Dish: United States – Roasted Asparagus with Lemon-Hazelnut Gremolata

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 12 min

Total 17 min

Ingredients

1 1 / 2 lb (680 g) asparagus, woody ends trimmed
2 tbsp (30 ml) extra-virgin olive oil, plus 1 tsp (5 ml) for gremolata
1 / 2 tsp kosher salt
1 / 4 tsp freshly ground black pepper
1 / 3 cup (40 g) hazelnuts, toasted and coarsely chopped
1 small garlic clove, finely minced
1 tsp finely grated lemon zest
1 tbsp (15 ml) fresh lemon juice
2 tbsp (8 g) flat-leaf parsley, finely chopped
Pinch red pepper flakes (optional)

Instructions

Preheat oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
Toss asparagus with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer and roast 10–12 minutes until tender-crisp with slight browning at the tips.
While asparagus roasts, combine hazelnuts, garlic, lemon zest, parsley, and red pepper flakes in a small bowl. Add lemon juice and 1 teaspoon olive oil; toss to form a loose gremolata.
Transfer asparagus to a serving platter and spoon the lemon-hazelnut gremolata over the top. Serve immediately alongside the halibut.