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.
Calories 37, Monounsaturated fat 2g, Protein 2g, Cholesterol 0 mg, Carbohydrate 3g, Sodium 154 mg, Total fat 2g, Fiber 1 g, Saturated fat 0g
Mayo Clinic Healthy Weight Pyramid Servings: Vegetables 1
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