Vegan Roasted British asparagus with hazelnut gremolata

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


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.