For me this is proof that the simplest things are often the best - no hard to find ingredients or fancy superfoods, just seasonal greens with good quality sea salt and olive oïl, tangy lemon juice and delicious roasted hazelnuts. It couldn't be much easier to make and definitely feels lighter than the butter drenched version I grew up with.
Often people are wary of nuts, assuming they will make them gain weight because of their high calorie count, but eaten in moderation they are an amazing source of essential fats and healthy plant protein. Hazelnuts in particular contain large amount of numerous different vitamins, including a big old dose of vitamin E, which is the secret ingredient for glowing skin and strong nails.
Lemon juice is a great source of immune boosting vitamin C, plus it is super alkalising, meaning it helps cleanse the inside of the body and counteract any acidity in the body which can lead to inflammation, discomfort and disease.
(Serves 4 as a starter or side)
1 bunch of asparagus stalks
Zest and juice of 1/2 a lemon
1/2 cup of hazelnuts
Pre-heat the oven to 180°c. Place hazelnuts on a baking tray and roast for 10-15 minutes, checking they don't burn. Then place them in a clean tea towl and rub until the skins start to come off. Chop the hazelnuts roughly and put them to one side.
Wash and trim your asparagus stalks to get rid of the woody ends. Toss them in a drizzle of olive oïl and a pinch of salt, then roast for 15 minutes, turning them halfway to make sure they cook evenly.
Plate up your cooked asparagus, spread the roasted nuts on top and drizzle with any left over oïl from the baking tray. Sprinkle over the zest of half a lemon and squeeze over the juice, then serve.