Top roasted asparagus spears with crunchy hazelnuts, parsley and lemon for a real winner. For an added extra, crumble over some feta.
Preparation time: 5 minutes
Cooking time: 15-20 minutes
500g British asparagus
2tbsp olive oil
Salt and pepper
Leaves from a small bunch of parsley
Zest of 1 lemon
1 garlic clove, crushed
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 the gremolata and enjoy.