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
- Preheat the oven to 200C/Gas 6.
- 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.
- 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.
- Once the asparagus is done, place on a plate, top with the gremolata and serve.
