he hazelnut topping is a nice way to add interest to asparagus. You may boil, steam or roast the asparagus for this recipe, but I get the best results when I boil in just a bit of water. Because so little water is used and the cooking time is short, you don't lose many nutrients when you boil asparagus. A Microplane is an ideal tool for zesting the lemon and shredding the cheese from the wedge.
- 2 bunches asparagus, trimmed
- 1 tablespoon Flanigan Farms blanched hazelnuts, chopped and lightly toasted
- 2 tablespoons Pioneer bread crumbs, toasted
- 1 clove Melissa's organic garlic, minced
- 1/8 teaspoon salt
- 3 tablespoons fresh Italian parsley, chopped
- -zest from one Newman's Own organic lemon
- ? teaspoon Spice Islands fine-grind black pepper
- 1 tablespoon shredded Reggiano Parmesan cheese
- 1 tablespoon Napa Valley organic olive oil
Bring about two inches of water to boil in a wide saucepan or skillet. Add asparagus and cook until fork-tender, about four minutes.
While asparagus is cooking, Toast hazelnuts and bread crumbs in a small skillet. Remove from heat and mix all of the remaining ingredients, except for the olive oil in with the toasted nuts and bread crumbs. When asparagus is done cooking, Transfer to a serving dish sprinkle with the nut mixture. Drizzle with olive oil, toss, and serve.
Each serving of about 8 spears contains:||