Asparagus with Hazelnut Gremolata from The Side Dish Handbook by Tori Ritchie
Preheat the oven to 375°F (190°C). Spread the nuts in a pie pan and toast in the oven, stirring once or twice, until the skins start to crack and the nuts are fragrant, about 12 minutes. Transfer...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Fine-mesh sieve
- Pie dish
- Microplane
- Oven
- Chef's knife
- Cutting board
- Kitchen towel
Ingredients
- 2 lb (1 kg) asparagus, tough ends trimmed
- Grated zest of 1 organic orange
- 1 cup (1 oz/30 g) fresh flat-leaf parsley leaves
- Salt
- ⅓ cup (3 fl oz/80 ml) extra-virgin olive oil, plus about 1 tsp
- 1 clove garlic, peeled
- ⅔ cup (3 oz/90 g) hazelnuts
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