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Quick & Dee-licious: Roasted Asparagus with Arugula & Hazelnuts

By Jo Cooper

If you are ready for some fresh spring asparagus that is crisp, lemony and divine—and can be on the table in a snap—our Food As Medicine Executive Chef Rebecca Katz’s recipe is just the thing.  Ummmm good.

My son Arran (a twice Food As Medicine graduate and protégé of Rebecca’s) made this for us last night, and before I could make it to the kitchen to help him, the dish was done.

Roasted Asparagus Salad with Arugula & Ground Hazelnuts

Can there be anything more pleasant on a spring evening than sitting with your 18 year old son, newly returned home from his freshman year of college, and enjoying one of your dearest friend’s recipes that your son just made for you?


  • Carol

    The recipe sounds good, but I have a couple of questions.
    2 bunches of 20 is 40 stalks, divided by 4 makes 10 for each serving. Is it supposed to be 2 bunches of 10 stalks?Why are they peeled? I’ve never peeled asparagus.

  • Hi Carol — Thanks for the catch. It’s 2 bunches of asparagus (10 per bunch) totally 20 stalks. Also, I learned from an Italian Grandmother that peeling the Asparagus makes it easier to eat and digest. It also yields a sweeter taste.

  • Alex

    I made this last night, but used pecans instead of hazelnuts. Yum!