Asparagus With Hazelnut Gremolata Recipes

Steps:

• 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.

Steps:

• Cook asparagus in shallow, simmering salted water 5 minutes. Drain, arrange on a platter and drizzle with extra-virgin olive oil.
• While asparagus cooks, make a pile of garlic, lemon zest, parsley and anchovies. Finely chop all of the ingredients together to form gremolata.
• Sprinkle the gremolata paste liberally over the hot asparagus with extra-virgin olive oil. Serve hot or room temperature.

Steps:

• Toast 1/4 cup panko with 1 grated garlic clove and a pinch of salt in a skillet with olive oil. Mix with 1 tablespoon chopped parsley and 1 teaspoon lemon zest. Toss 2 bunches trimmed asparagus with olive oil, salt and pepper. Grill over medium-high heat until just tender, 5 to 6 minutes. Top with the panko mixture.

Steps:

• In food processor, place parsley and garlic. Cover; process until finely chopped. Transfer mixture to small bowl; stir in lemon peel. Set aside.
• Snap off tough ends of asparagus. In 12-inch skillet, heat 1 inch water (salted, if desired) to boiling. Add asparagus. Return to boiling; reduce heat to medium. Cover; cook 5 to 6 minutes or until crisp-tender. Drain.
• Arrange asparagus on serving plate. Drizzle with butter; sprinkle with salt and pepper. Sprinkle with gremolata.

Steps:

• Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly, and drain again. (Can be made 1 day ahead. Pat dry; wrap in paper towels, then plastic, and refrigerate.)
• Melt butter in heavy large skillet over medium-high heat. Add lemon peel and garlic and stir 30 seconds. Add asparagus and toss to coat. Sprinkle lemon juice over. Sauté until asparagus is heated through and coated with butter sauce, about 3 minutes. Season asparagus with salt and pepper. Transfer to platter. Sprinkle with parsley and serve.

Steps:

• Once you have finely chopped the garlic, parsley and lemon zest, chop them together on a cutting board until well combined. (This mixture is the gremolata.) Transfer to a bowl. Warm a serving platter.
• Steam or boil the asparagus in salted water until tender, four to five minutes. Remove from the heat, and toss with the gremolata. Add salt and pepper to taste. Mix together the lemon juice and olive oil, and drizzle over the asparagus. Serve hot or warm.