Tender roasted asparagus is topped with crunchy walnuts and a bright walnut-mint gremolata for a fresh and zesty bite.
2 pounds asparagus, ends trimmed
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
¼ cup California walnuts
½ cup California walnuts, finely chopped
1 large garlic clove, minced
Zest of 1 medium lemon, plus 1 tablespoon lemon juice
¼ cup fresh mint leaves, finely chopped
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 400°F. Add prepared asparagus to a sheet pan lined with parchment paper. Season with olive oil, salt and pepper. Toss well to coat evenly.
Transfer to the oven and roast for about 20 minutes, tossing halfway, until the asparagus is tender and lightly charred. Halfway through, add the walnuts to the side of the baking sheet and toast for 10 minutes. When the walnuts are toasted and fragrant, remove from the baking sheet carefully and chop. Add them back onto pan with the asparagus and toss to combine.
In the meantime, prepare the gremolata. In a medium bowl, toss together walnuts, garlic, lemon zest and juice, mint, salt and pepper, to taste. Set aside until ready to serve.
Once the asparagus is roasted and walnuts are toasted and chopped, transfer to a serving platter, spooning the gremolata over top. Serve!
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