Introduction
Spring brings with it some of the year’s most exciting produce, and few ingredients announce the season quite like fresh asparagus. Charred quickly over fire, it takes on a smoky sweetness that pairs beautifully with the zing of lemon, the freshness of parsley, and the nutty crunch of toasted hazelnuts.
This recipe keeps things vibrant and simple: asparagus cooked until just tender, finished with a rustic hazelnut gremolata that lifts every bite. Serve it as a side dish with a scattering of cheese for richness, or turn it into a full meal by pairing it with buttery baby potatoes and delicately grilled fish. Either way, it’s a celebration of spring on a plate — light, bright, and full of flavour.
As seen on the BBC Radio Foyle's Mark Patterson Show on 19th February 2025.
Ingredients
Asparagus
- 1 bunch fresh asparagus, ends trimmed
- 2 tbsp olive oil
- Sea salt flakes & cracked black pepper, to taste
Hazelnut Gremolata
- ¼ cup hazelnuts, toasted & roughly chopped
- Zest of 1 lemon
- 1 small garlic clove, finely grated
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp extra virgin olive oil
Method
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Preheat the grill – Heat your BBQ or cast iron griddle to medium-high.
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Prepare the asparagus – Toss the asparagus in olive oil, season with salt and pepper.
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Grill – Place directly over the heat, turning occasionally, until lightly charred but tender (about 4–5 minutes).
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Make the gremolata – In a small bowl, combine toasted hazelnuts, lemon zest, grated garlic, parsley, and olive oil.
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Serve – Arrange asparagus on a platter and scatter gremolata over the top. Add shavings of Parmesan if desired.
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