Roasted asparagus with lemon, herbs, and toasted walnuts (or any nuts or seeds!)
April 20, 2026
Recipe from Yvonne Dean, Chef, Sumac Community Food Centre
How this should turn out: Asparagus lightly caramelized, soft with some residual bite, nuts lightly toasted, good balance of citrus and salt, fresh distinct flavours.
Recipe
Ingredients
- 1 1-lb bunch of asparagus
- 1 tablespoon olive oil
- Salt to taste
- 1 small lemon, zest and juice
- 1 handful fresh herbs (parsley, dill, mint, or tarragon)
- 2 tablespoons of halved walnuts
If using another seed/nut: large nuts can be added at the beginning of cooking, smaller sizes or seeds should be added halfway through so they do not burn.
Method
- Wash the asparagus, trim away the fibrous bottom, and remove excess water.
- Wash, thoroughly dry and pick the herbs. Finely chop them just before serving.
- Toss asparagus with olive oil, walnuts and salt until everything is well distributed.
- Roast on a medium sized baking tray or cast iron pan at 400°F until tender and slightly caramelized (6 -10 minutes), stirring at least once to ensure that nuts/seeds do not burn.
- While the asparagus cooks, chop the herbs. In a small bowl, whisk the chopped herbs with lemon juice, zest and salt to taste.
- Place the asparagus onto a serving platter and toss it with the lemon and herb mixture
- Serve immediately.
Optional: Serve with tahini, yogurt, mozzarella, feta, or fresh bread.
