• Serves
    4
  • 50
    Calories

Dietician's Tip: Although only a side dish, this recipe is packed with nutrients. Asparagus is an excellent source of folate, and hazelnuts contain iron, magnesium, phosphorus and potassium.

Ingredients

  • 1 pound asparagus, tough ends removed, then peeled if skin is thick
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh flat-leaf (Italian) parsley, plus sprigs for garnish
  • 1 tablespoon finely chopped toasted hazelnuts (filberts)
  • 1/4 teaspoon finely grated lemon zest, plus extra for garnish
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon salt

Directions

In a large pot fitted with a steamer basket, bring about 1 inch water to a boil. Add the asparagus, cover, and steam until tender-crisp, about 4 minutes. Remove from the pot.

In a large bowl, combine the asparagus, garlic, chopped parsley, hazelnuts, 1/4 teaspoon lemon zest, lemon juice, olive oil and salt. Toss well to mix and coat.

Arrange the asparagus neatly on a serving platter and garnish with parsley sprigs and lemon zest. Serve immediately.

Nutritional analysis per serving

Serving size: About 3/4 cup

  • Calories 50
  • Cholesterol 0 mg
  • Monounsaturated fat 2 g
  • Saturated fat 0 g
  • Sodium 148 mg
  • Total carbohydrate 5 g
  • Dietary fiber 3 g
  • Protein 3 g
  • Serving size About 3/4 cup
  • Total fat 2 g
Last Updated: 11-19-2016
RCP-20049602
content provided by mayoclinic.com
© 1998-2019 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," "Mayo Clinic Health Information," "Reliable information for a healthier life" and the triple-shield Mayo logo are trademarks of Mayo Foundation for Medical Education and Research.