Roasted Asparagus With Walnuts Crumble
This Roasted Asparagus with Walnut Crumble recipe is a perfect spring side dish for special occasions or easy dinner ideas. It is deliciously nutty and packed with flavor and nutrients. Made with walnut crumbs, lemon zest, and olive oil, this recipe is a must-try for healthy lunches or weeknight dinners.
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Roasted Asparagus with Walnut Crumble Recipe
As a nutrition consultant and chef, I’m on a mission to help you make satisfying and delicious meals. I love cooking with vegetables and coming up with new recipes and flavors. My clients are always surprised with the variety of meals they get. This Roasted Asparagus with Walnut Crumble is a vibrant, flavorful dish that feels decadent yet delivers a powerhouse of nutrients. This dish is perfect for any time of year, whether you’re grabbing fresh asparagus from a local farmers’ market or stocking up from your grocery store. The walnut crumble transforms the tender asparagus into an unforgettable dish with its nutty crunch, zesty lemon, and a touch of heat from chile flakes. The first time I made it, I had to stop eating the whole serving platter!
Why You’ll Love This Recipe
- Quick and easy to make, ideal for busy weeknights or elegant gatherings.
- Bursting with bold, vibrant flavors that highlight the natural sweetness of fresh asparagus.
- Nutrient-dense, packed with vitamins, minerals, antioxidants, and healthy fats.
- Versatile enough to complement Italian, Thai, Spanish, and even Mexican recipes.
- A healthy recipe that fits various diets, from keto to gluten-free.
- Perfect for special occasions or as a quick lunch or dinner side.
- The walnut crumble adds an addictive crunch and depth of flavor.
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Ingredients you’ll need for this recipe
How to Choose the Best Asparagus
Choosing the freshest asparagus can make or break this dish. Remember, the best asparagus is always best in season, from February to mid-June. It has firm, bright green stalks with tightly closed tips. The spears should stand upright, not limp or shriveled. Thinner stalks are often more tender, while thicker ones have a meatier bite. In restaurants, chefs often choose medium-sized asparagus for a perfect balance of tenderness and flavor. To prepare it, snap off the tough ends where they naturally break. For a restaurant-worthy presentation, peel the lower third of thicker stalks to ensure even cooking and a refined look.
To preserve the color for certain dishes, you quickly blanch the asparagus in hot water and put it in an ice bath. That will keep the asparagus green if you need it for a nice presentation on a salad, etc.
Did you know?
Asparagus is a natural diuretic, great for reducing bloating and flushing out excess salt! Plus, it’s packed with folate, making it a brain-boosting, mood-lifting veggie. 🌱 In some cultures even considered an aphrodisiac. Talk about a veggie with personality!
How to make Roasted Asparagus With Walnuts Crumble
- Preheat your oven to high heat (400°F/200°C).
- In a large bowl, toss asparagus with olive oil, garlic, salt, and pepper until evenly coated.
- Arrange the asparagus in a single layer on a baking sheet, making sure not overcrowded.
- Roast asparagus for 10-15 minutes until the tips are golden brown and the spears are tender but not mushy.
- While the asparagus roasts, prepare the walnut crumble. Toast crumbled walnuts in a skillet over medium heat until fragrant and lightly browned. Add lemon zest, chile flakes, and a pinch of salt.
- Remove from heat and stir in a tablespoon of oil to bind the mixture.
- Remove from heat and stir in a tablespoon of oil to bind the mixture.
- Transfer roasted asparagus to a serving platter and sprinkle with the walnut crumble. Drizzle with lemon juice for brightness.
- Serve warm or at room temperature for the best flavor.
Ingredient Substitutions
- Swap walnuts for pecans, hazelnuts, or almonds.
- Use panko bread crumbs or parmesan cheese for a lighter crunch.
- Try walnut oil instead of olive oil for a richer, nuttier taste.
- Add goat cheese for creaminess or a sprinkle of parmesan cheese.
Chef Angie’s Tips
- Drizzle additional lemon juice just before serving for a burst of freshness.
- Use a food processor to quickly chop walnuts for a fine crumble.
- For even cooking, arrange the asparagus in an even layer on the baking sheet.
- Avoid overcrowding to ensure crisp-tender results.
- Adjust the spice level by adding more or less chile flakes.
Ways to Serve
- Enjoy as a warm side dish alongside roasted chicken or grilled salmon.
- Add to salads with mixed greens, goat cheese, and a balsamic vinaigrette.
- Top pasta or grain bowls for a nutrient-packed twist.
- Pair with poached eggs for a protein-packed breakfast.
- Serve at room temperature for a picnic or buffet.
Storage
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat or enjoy chilled.
Equipment
- Baking sheet
- Large bowl
- Food processor (optional)
- Skillet
- Serving platter
FAQ About Roasted Asparagus
- Can I use frozen asparagus? Fresh asparagus is best for this baked asparagus recipe. Frozen tends to become mushy when roasted.
- Is this recipe keto-friendly? Yes! Use walnut oil and skip the bread crumbs.
- How do I trim tough ends? Bend each spear until it naturally snaps, discarding the woody ends.
Try this Roasted Asparagus with Walnut Crumble for an easy dinner side or a healthy lunch. The combination of tender asparagus, crunchy walnuts, and zesty lemon makes it a recipe worth repeating. It’s a crowd-pleaser that’s guaranteed to make you reach for a second helping!
More Spring Recipes
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Creamy Spring Chicken Salad With Mayo
Spring Salad Recipe With Fennel
Pine Tips Balsamic Salad Dressing (From Spruce)
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Roasted Asparagus With Walnuts Crumble
Ingredients
- 2 bunches Asparagus
- 4 tbsp Olive oil
- 3 cloves Garlic minced
- 1 tbsp Lemon zest
- 8 oz Walnuts
Instructions
- Preheat your oven to high heat (400°F/200°C).Wash the asparagus and clip the ends.Toss asparagus with olive oil, garlic, salt, and pepper in a large bowl until evenly coated. Arrange the asparagus in a single layer on a baking sheet, making sure not overcrowded. Roast asparagus for 10-15 minutes until the tips are golden brown and the spears are tender but not mushy.While the asparagus roasts, prepare the walnut crumble. Toast crumbled walnuts in a skillet over medium heat until fragrant and lightly browned. Add lemon zest, chile flakes, and a pinch of salt.Remove from heat and stir in a tablespoon of oil to bind the mixture. Remove from heat and stir in a tablespoon of oil to bind the mixture. Transfer roasted asparagus to a serving platter and sprinkle with the walnut crumble. Drizzle with lemon juice for brightness.Serve warm or at room temperature for the best flavor.
Nutrition
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