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Active time
25 minutes
Total time
25 minutes
4 Servings

¼ cup hazelnuts

1 pound fresh asparagus

Juice of 1 lemon

1 tablespoon extra-virgin olive oil

Sea salt and freshly ground pepper to taste

1 tablespoon grated Parmesan

  1. Preheat the oven to 350°F. Toast the hazelnuts on a baking sheet for 5-8 minutes. Cool, then crush in a towel using a rolling pin. Set aside.
  2. Wash and snap the asparagus spears at their base. Upend a small bowl, place a spear on the flat bottom, and using a vegetable peeler, gently shave into long thin slices.
  3. Mix the lemon juice with the olive oil and add the sea salt and pepper. At the very last second, toss the dressing with the hazelnuts and asparagus. Serve on a platter, garnished with the Parmesan.

Courtesy of Jonathan Waxman, from Italian, My Way, for Al Wadi al Akhdar

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