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ASPARAGUS WITH HAZELNUTS AND LEMON ZEST

Serves : 6
INGREDIENTS
  • 2 bunches asparagus trimmed
  • 1 tablespoon Flanigan Farms blanched hazelnuts chopped and lightly toasted
  • 2 tablespoons Pioneer bread crumbs toasted
  • 1 clove Melissas organic garlic minced
  • 1/8 teaspoon salt
  • 3 tablespoons fresh Italian parsley chopped
  • zest from one Newmans Own organic lemon
  • teaspoon Spice Islands fine grind black pepper
  • 1 tablespoon shredded Reggiano Parmesan cheese
  • 1 tablespoon Napa Valley organic olive oil
DIRECTIONS

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.