Roasted Asparagus with Lemony Walnut Crumble
I love asparagus season and I’ll happily eat it multiple nights in a row until it’s no longer available. This simple recipe is a great way to highlight this seasonal gem with a fun twist thanks to the lemony walnut crumble. I loved the added crunch and I’ll be making more of the crumble to add to other roasted veggies and even to top simple salads with. You can keep extra crumble in a mason jar on the counter for up to a week and trust me, you’ll be sprinkling it on everything. This recipe is bright and a lovely tribute to the great flavors of springtime. I hope you all enjoy this recipe as much as we do.
Cheers to delicious spring eats!!!
Roasted Asparagus with Lemony Walnut Crumble
Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4
- 2 pounds asparagus, trimmed
- 1 tablespoon olive oil
- coarse salt and freshly ground pepper
- 2 tablespoon unsalted butter
- 3/4 cup walnuts
- 1/8 teaspoon garlic powder
- 1/2 a lemon juiced and zested
Preparation
- Preheat the oven to 425F. Arrange the asparagus on a rimmed baking sheet and drizzle with the oil. Sprinkle with salt and pepper and toss well. Roast until the asparagus is deeply browned and tender, about 18-20 minutes. Toss halfway through cooking.
- Place the walnuts in a food processor or blender and pulse until a "coarse meal" is achieved.
- Melt the butter in a small saucepan over medium heat. Add the walnuts, garlic powder and a pinch of salt. Cook, stirring frequently (being careful not to burn them) until golden brown, about 5 minutes. Remove from the heat and stir in the lemon juice and zest.
- Top the asparagus with a generous portion of the walnut crumble (reserve the rest of the crumble for another use) and enjoy.
Notes
*Save the walnut crumble in a mason jar on the counter for up to 7 days
Fantastic, simple, nourishing. Thank you, Andrea !