Serves 4
40 min
Grilled Asparagus with Almond-Parsley Gremolata
Recipe GLPReeeddf314a70cc
Tender grilled asparagus spears finished with a vibrant, zesty gremolata made from toasted almonds, fresh parsley, bright lemon zest, and aromatic garlic. This simple yet elegant dish celebrates the natural sweetness of fresh asparagus with layers of nutty and herbaceous flavor.
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Ingredients
1/4 cup blanched whole almonds
1/4 cup fresh parsley leaves, chopped
2 medium garlic cloves, grated
2 teaspoons lemon zest
1/4 teaspoon crushed red pepper flakes
Kosher salt to taste
5 tablespoons extra virgin olive oil, divided
2 pounds fresh asparagus, trimmed
Directions
Toast the blanched almonds in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a cutting board to cool slightly, then chop coarsely.
In a small bowl, combine the toasted chopped almonds, fresh parsley, grated garlic, lemon zest, red pepper flakes, and 1/4 teaspoon of kosher salt. Drizzle 1 tablespoon of the extra virgin olive oil over the mixture and stir gently to combine. Set the gremolata aside.
Preheat your grill to medium-high heat (about 400°F). Pat the asparagus spears dry with paper towels. In a large bowl, toss the asparagus with 4 tablespoons of extra virgin olive oil, then season generously with kosher salt.
Arrange the asparagus spears perpendicular to the grill grates (or use a grill basket) and cook for 5–7 minutes, turning occasionally with tongs, until the spears are tender and lightly charred on multiple sides.
Transfer the grilled asparagus to a serving platter or individual plates. Top with the almond-parsley gremolata just before serving, distributing it evenly across the spears.
