Asparagus with Lemon Gremolata

Name: Asparagus with Lemon Gremolata
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 bunch asparagus (trimmed); 1 lemon (zested and juiced); 2 cloves garlic (minced); 1/4 cup fresh parsley (chopped); 2 tablespoons olive oil; to taste salt and pepper

20 min 4 servings Easy

All Recipes

Bright and zesty asparagus with a lemony gremolata is a perfect side dish to brighten up any meal.

Prep

10 min

Cook

10 min

Total

20 min

Servings

Difficulty

Easy

Asparagus with Lemon Gremolata is a vibrant and refreshing side dish that is perfect for spring and summer meals. The tender asparagus spears are coated with a zesty gremolata made from lemon zest, garlic, and parsley, adding a burst of flavour that complements the natural earthiness of the asparagus. This dish is not only delicious but also incredibly easy to prepare, making it a great choice for both weeknight dinners and special occasions. Whether you're serving it alongside a hearty main course or as part of a lighter, vegetarian spread, this asparagus dish is sure to be a hit.

Instructions

Prepare the Asparagus

Trim the tough ends off the asparagus. Rinse under cold water and pat dry.

Pro tip: Use a vegetable peeler to peel thicker asparagus for even cooking.

Cook the Asparagus

Bring a large pot of salted water to a boil. Add the asparagus and cook for 3-4 minutes until tender-crisp. Drain and immediately plunge into ice water to stop the cooking.

Pro tip: This method preserves the bright green colour of the asparagus.

Prepare the Gremolata

In a small bowl, combine the lemon zest, minced garlic, chopped parsley, olive oil, and lemon juice. Mix well and season with salt and pepper to taste.

Pro tip: Adjust the lemon juice based on your preference for acidity.

Toss the Asparagus

Remove the asparagus from the ice water and pat dry. Place onto a serving platter and drizzle with the lemon gremolata.

Pro tip: Gently toss to ensure even coating without breaking the asparagus.

Serve

Serve immediately while the asparagus is fresh and vibrant.

Pro tip: For an added crunch, sprinkle with toasted almonds or pine nuts.

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Tips & Tricks

Choose fresh, firm asparagus for the best texture.
Do not overcook the asparagus to retain its vibrant green colour.
Zest the lemon before juicing for easier handling.
Serve immediately for the best flavour and texture.

Frequently Asked Questions

Can I make this dish ahead of time?

It's best served immediately, but you can prepare the gremolata in advance and store it in the fridge for up to a day.

What is gremolata?

Gremolata is a condiment made with lemon zest, garlic, and parsley, often used to add flavour to meats and vegetables.

How long should I cook asparagus?

Boil asparagus for 3-4 minutes until tender-crisp.

What can I serve with this asparagus dish?

It pairs well with grilled chicken, fish, or as part of a vegetarian meal.

Can I use dried herbs instead of fresh?

Fresh herbs are recommended for the best flavour, but you can use dried parsley if necessary, reducing the amount to 1 tablespoon.

Serving Suggestions

Serve the asparagus with lemon gremolata immediately to enjoy its fresh flavours and bright colours. This dish pairs wonderfully with grilled chicken or fish, and can also be served as part of a larger vegetarian meal. Leftovers can be stored in an airtight container in the refrigerator for up to two days. To reheat, lightly sauté in a pan until just warmed through, taking care not to overcook.

Nutrition per serving

Calories

Protein

Tender asparagus paired with a rich and smoky Romesco sauce for a delightful side dish.

Medium35 min

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