Serves 4
15 min
Roast Asparagus with Long Pepper Gremolata
Recipe GLPRc841d5a6dcd466
Fresh asparagus spears are roasted until tender with a golden exterior, then finished with a vibrant gremolata made from toasted long pepper, coriander, garlic, and bright lemon zest. This Nordic-inspired side dish is naturally vegan and brings complex spice and citrus notes to your table in just 15 minutes.
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Ingredients
1 pound fresh asparagus
2 tablespoons oil
1 1/2 teaspoons long pepper, toasted and freshly ground
1 1/2 teaspoons coriander, toasted and freshly ground
4 cloves garlic, minced
1 Zest of 1 lemon
Directions
Preheat your oven to 425°F. Rinse the asparagus and trim the woody ends by snapping or cutting off the bottom inch or so. Pat dry with paper towels.
Arrange the asparagus spears on a baking sheet. Drizzle with oil and toss gently to coat evenly. Spread them in a single layer.
Roast in the preheated oven for 8–10 minutes, until the spears are tender and lightly browned at the tips.
While the asparagus roasts, toast the long pepper and coriander in a small dry skillet over medium heat for 1–2 minutes, stirring often, until fragrant. Grind finely using a mortar and pestle or spice grinder.
Combine the ground long pepper, ground coriander, minced garlic, and lemon zest in a small bowl to make the gremolata.
Transfer the roasted asparagus to a serving platter and sprinkle the long pepper gremolata evenly over the top. Serve immediately.
