Roasted Asparagus with Walnut Charmoula

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Charmoula is a North African sauce, delicious with vegetables. 

  • 4Servings


  • 1 1⁄2 tsp. cumin seeds
  • 1⁄2 cup chopped, toasted walnuts
  • 1⁄2 cup coarsely chopped fresh parsley
  • 1 green onion, chopped
  • 4 Tbs. olive oil, divided
  • 1 Tbs. grated lemon zest
  • 1 tsp. sweet paprika
  • 1⁄2 tsp. ground turmeric
  • 20 thick asparagus spears Lemon wedges, for garnish


Preheat oven to 400ºF. Toast cumin seeds in small, heavy saucepan over medium heat 1 minute, or until lightly browned and fragrant. Transfer to mortar, and coarsely grind with pestle.

Transfer cumin to medium bowl. Add walnuts, parsley, onion, 3 Tbs. oil, lemon zest, paprika, and turmeric. Season with salt and pepper, if desired.

Place asparagus on large baking sheet. Drizzle with remaining 1 Tbs. oil, and season with salt and pepper, if desired. Depending on thickness, roast asparagus 7 minutes, or until crisp-tender. Transfer to plates. 

Spoon 1⁄2 cup charmoula over asparagus. (Reserve remaining sauce for another use.) Garnish with lemon wedges. 

Nutrition Information

  • Calories: 135
  • Carbohydrate Content: 6 g
  • Fat Content: 12 g
  • Fiber Content: 3 g
  • Protein Content: 4 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 6 mg
  • Sugar Content: 2 g