Side Dish: United States – Washington — Pacific Northwest – Grilled Asparagus with Hazelnuts

Serving Size: 4

Approximate Time

Prep 15 min

Cook 7 min

Total 20 min

Ingredients

- 1.5 lb (680 g) fresh asparagus, woody ends trimmed
- 3/4 cup (90 g) Washington hazelnuts (filberts), toasted and roughly chopped
- 3 tbsp (45 ml) extra-virgin olive oil, divided
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 1 tsp (2 g) lemon zest
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (7 g) honey
- 1 small shallot, minced (about 1 tbsp / 15 g)
- 1/2 tsp (3 g) kosher salt, plus more as needed
- 1/4 tsp (approx 1 g) freshly ground black pepper
- Flaky sea salt, for finishing

Instructions

Short Description:
Tender Washington asparagus grilled until slightly charred, finished with a bright lemon vinaigrette and crunchy toasted Washington hazelnuts (filberts) for a bright, textural side dish.

Regional Notes:
This Pacific Northwest version highlights locally grown asparagus and Washington hazelnuts (filberts) — a regional pairing. Grilling is preferred here to bring out the asparagus's natural sweetness and smoky notes; the use of hazelnuts (rather than almonds or pine nuts) reflects Washington's nut-growing tradition.

1. Prepare the grill for medium-high heat (about 400-450°F / 200-230°C). If using a charcoal grill, let coals burn down until evenly hot.
2. Pat the asparagus dry and trim woody ends (snap or cut the bottom 1–2 inches / 2–5 cm). Place asparagus in a shallow pan or on a sheet of parchment.
3. Toss the asparagus with 1 tbsp (15 ml) of the olive oil and 1/4 tsp (1.5 g) kosher salt so each spear is evenly coated.
4. Grill the asparagus directly over the heat in a single layer, turning every 1–2 minutes, until tender-crisp with light char marks, about 4–6 minutes depending on thickness. Remove to a platter.
5. While the asparagus grills, toast the hazelnuts in a dry skillet over medium heat, stirring often, until fragrant and lightly browned, 3–5 minutes. Transfer to a cutting board, let cool slightly, then roughly chop.
6. Whisk the lemon vinaigrette: in a small bowl combine lemon juice, lemon zest, Dijon mustard, honey, minced shallot, remaining 2 tbsp (30 ml) olive oil, 1/4 tsp (1.5 g) kosher salt, and black pepper until emulsified.
7. Spoon or drizzle the vinaigrette over the warm grilled asparagus and toss gently to coat.
8. Scatter the toasted chopped hazelnuts over the asparagus and finish with a light sprinkle of flaky sea salt. Serve warm or at room temperature.