Roasted Asparagus with Lemon, Parmigiano and Hazelnuts

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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 2 to 4 servings
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Ingredients

1 bunch pencil asparagus

1 tablespoon extra-virgin olive oil, plus more for drizzling 

Kosher salt 

2 cups baby arugula  

Zest and juice of 1 lemon 

1/4 cup coarsely chopped hazelnuts 

1/4 cup shaved Parmigiano 

Directions

  1. Preheat the oven to 375 degrees F.
  2. Holding both ends of each asparagus spear, break them where they naturally want to snap. Discard the stems. Toss the snapped asparagus with some olive oil and a generous pinch of salt. Lay the asparagus neatly on a sheet tray and roast until the asparagus is pliable and starting to turn brown, 13 to 15 minutes. Set aside. 
  3. Toss the arugula with the lemon zest and juice, 1 tablespoon olive oil and a pinch of salt in a bowl. Taste to make sure it is delicious. Lay the arugula on a serving platter. Top with the roasted asparagus, hazelnuts and Parmigiano. 
  4. Spring has sprung!