Roasted British asparagus with hazelnut gremolata and feta

Roasted British asparagus with hazelnut gremolata and feta

Roasted British asparagus with hazelnut gremolata and feta

Roasted British asparagus with hazelnut gremolata and feta

 

Top roasted asparagus spears with crunchy hazelnuts, parsley and lemon for a real winner. For an added extra, crumble over some feta.

Serves: 4

Preparation time: 5 minutes

Cooking time: 15-20 minutes

 

You’ll need:

30g hazelnuts

500g British asparagus

2tbsp olive oil

Salt and pepper

Leaves from a small bunch of parsley

Zest of 1 lemon

1 garlic clove, crushed

100g feta

 

What to do:

Preheat the oven to 200 degrees C.

Place the hazelnuts on a small roasting tray and place in the oven for 5-7 minutes until golden brown. Keep an eye on them to make they don’t burn. Once browned set aside.

Trim off any woody ends from the asparagus and place in a roasting tray. Drizzle with the olive oil and season with salt and pepper.

Roast in the oven for 5-6 minutes until crisp but still tender.

Meanwhile, coarsely chop the roasted hazelnuts and parsley and place in a bowl along with the lemon zest and crushed garlic. Slowly drizzle in 1tbsp olive oil and stir to combine.

Once the asparagus is done, place on a plate and top with feta and gremolata, season and enjoy.