Roasted Asparagus with Walnut Charmoula
Charmoula is a North African sauce, made of herbs, lemon juice, oil, and spices. Traditionally served with seafood or meat, it's also delicious with vegetables.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Ingredients
- 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
Preparation
1. 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.
2. Transfer cumin to medium bowl. Add walnuts, parsley, onion, 3 Tbs. oil, lemon zest, paprika, and turmeric. Season with salt and pepper, if desired.
3. 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.
4. 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
- Cholesterol Content 0 mg
- 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