Gremolata is a combination of chopped herbs, lemon zest and garlic. This version also includes hazelnuts.

In a large pot fitted with a steamer basket, bring about 1 inch water to a boil. Add the asparagus, cover, and steam until tender-crisp, about 4 minutes. Remove from the pot.

In a large bowl, combine the asparagus, garlic, chopped parsley, hazelnuts, 1/4 teaspoon lemon zest, lemon juice, olive oil and salt. Toss well to mix and coat.

Arrange the asparagus neatly on a serving platter and garnish with parsley sprigs and lemon zest. Serve immediately.

• 1 pound asparagus, tough ends removed, then peeled if skin is thick
• 1 clove garlic, minced
• 1 tablespoon chopped fresh flat-leaf (Italian) parsley, plus sprigs for garnish
• 1 tablespoon finely chopped toasted hazelnuts (filberts)
• 1/4 teaspoon finely grated lemon zest, plus extra for garnish
• 2 teaspoons fresh lemon juice
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon salt