University of California San Francisco
Helen Diller Family Comprehensive Cancer Center

Roasted Asparagus Salad with Arugula and Hazelnuts

Roasted Asparagus Salad with Arugula and Hazelnuts

Asparagus is an excellent source of folate, a B vitamin which may help to lower the risk of cancers of the colon, pancreas, and esophagus. Arugula is considered a cruciferous vegetable, containing compounds which may inhibit the development of certain cancers, as well. Cook’s note: Peeling the asparagus gets rid of the stringy, some- times tough outer layer and exposes the sweet flesh underneath. To peel it, first snap off and discard the tough ends, then use a regular vegetable peeler with a light touch to shave off just the skin. This technique is not necessary with thin asparagus spears.


  • 1/3 cup hazelnuts (may substitute pistachios or walnuts)
  • 2 bunches (~ 2lbs.) asparagus
  • 2 T plus 2 tsp. extra-virgin olive oil
  • 2 T fresh squeezed lemon juice
  • 1/8 tsp. freshly ground pepper
  • 4 cups loosely packed arugula


  1. Preheat the oven to 400°F
  2. Place the hazelnuts on a rimmed baking sheet and into the oven for 5-7 minutes as it preheats, until aromatic and browned.
  3. Transfer to a plate or, if you’d like to remove the skins for a more refined texture and appearance, wrap them in a towel and give them a good rub. The majority of the skins will come right off
  4. Coarsely chop the hazelnuts
  5. Put the asparagus on the same baking sheet in a single layer. Drizzle with the 2 tsp. of olive oil, toss gently to evenly coat the asparagus
  6. Bake for 8 minutes, until just barely tender
  7. Put the lemon juice, the 2 T of olive oil, and ground pepper in a small bowl and mix well with a small whisk
  8. Put the arugula in a large bowl. Drizzle with half of the dressing and toss until evenly coated. Mound the arugula on individual plates or a platter and arrange the asparagus over it. Drizzle with the remaining dressing and sprinkle the hazelnuts on top

Yields 4 Servings

Nutrition Information per serving: Calories 288; Total Fat 26g; Saturated Fat 3g; Carbohydrate 13g; Fiber 7g; Protein 8g; Sodium 6mg

Recipe adapted from: The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson