appetite magazine
Vegan roasted asparagus with hazelnut gremolata
 
 
Serves: 4
Ingredients
  • 30g hazelnuts
  • 500g British asparagus
  • 1 tbsp olive oil
  • 1 tbsp extra virgin olive oil
  • salt and pepper
  • leaves from a small bunch of parsley
  • zest of 1 lemon
Method
  1. Preheat the oven to 200C/Gas 6.
  2. Place hazelnuts on a small roasting tray and roast in the oven for 5-7 mins until golden. Set aside.Trim woody ends from the asparagus and place in a roasting tray. Drizzle with 1 tbsp olive oil and season with salt and pepper. Roast in the oven for 5-6 mins until al dente.
  3. Meanwhile, coarsely chop the roasted hazelnuts and parsley and place in a bowl with the lemon zest and crushed garlic. Drizzle over 1 tbsp extra virgin olive oil and mix.
  4. Once the asparagus is done, place on a plate, top with the gremolata and serve.
Recipe by appetite magazine at https://www.appetitemag.co.uk/vegan-roasted-asparagus-with-hazelnut-gremolata/