Chef Anne Burrell kicks your typical asparagus up a notch by roasting them to perfection, topping it off with lemon, shaved parmesan and crunchy hazelnuts. 

Anne Burrell

Roasted Asparagus with Lemon, Parmigiano and Hazelnuts

Intro

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. 

 

Roast Asparagus

Coarsely chop the hazelnuts. Zest and juice the lemon into a small bowl. Use a vegetable peeler to shave the Parmigiano into a bowl; set aside.   

Prep Ingredients/Mise en Place

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. 

 

Spring has sprung! 

Access Denied