This grilled asparagus with gremolata is a quick and easy side dish. The gremolata adds that burst of flavor perfectly suited for asparagus. These Honey Glazed Pork Chops are a fantastic choice as a main dish to go with this asparagus. They’re easy to make and delicious!
Traditionally, gremolata consists of just three ingredients – fresh parsley, garlic, and lemon zest – and is used to top meat, poultry, and seafood. Here, a bit of preserved lemon rind is added for an additional pop of flavor.
Grilled Asparagus with Gremolata
I don’t remember the first time I had asparagus. It wasn’t something I was served as a child but once I got older, I must have decided to try it at some point because ever since then, I have anxiously awaited the arrival of asparagus season.
I watch and watch the displays at the grocery store every time I go there until I see the local Canadian grown asparagus and then buy it every single week for as long as it’s available.
Prep time: 5 minutes + time to marinate
Cook time: 6-8 minutes
Serves: 4
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Ingredients:
About 1 lb. fresh asparagus, trimmed
1 T. extra virgin olive oil
1 T. balsamic vinegar
1½ t. Mediterranean-spiced sea salt*
Black pepper, to taste
2 whole lemons, cut in half
Shaved Parmesan cheese, to serve (optional)
Gremolata:
¼ c. fresh parsley leaves, washed, dried thoroughly, and finely chopped
1 t. organic lemon zest
2 t. preserved lemon rind, rinsed and finely chopped
1 large clove garlic, grated
Sea salt and black pepper, to taste
Pro Tip: For easier turning (and to prevent asparagus from falling through the grill grates), thread two pre-soaked wooden skewers through several spears lined up side by side to hold them together.
Directions:
Place asparagus in a wide, shallow bowl and drizzle with olive oil and balsamic vinegar. Season with Mediterranean-spiced sea salt and black pepper, to taste. Gently toss to combine and set aside for 15-20 minutes to marinade.
Prepare the gremolata by combining all ingredients is a small bowl. Season with salt and black pepper, to taste, and set aside.
Spray grill grates with non-stick cooking spray and preheat grill to medium-high. Place asparagus and lemon halves over direct heat and grill for 3-4 minutes per side, or until they are crisp tender.
Remove from heat and transfer to a serving dish. Top with gremolata and serve immediately with grilled lemons for squeezing and shaved Parmesan cheese, if desired. Enjoy!
How to Roast Asparagus:
No grill available? Roast your asparagus instead.
Roasting asparagus is SO easy. Drizzle it with a bit of olive oil and toss until lightly coated. Place on a baking sheet (I like to use non-stick aluminum foil on it) and roast in a 400 degree F oven for about 20 minutes.
Asparagus Facts
Asparagus is low in calories, a good source of dietary fiber, and full of nutrients, including calcium, magnesium, zinc, and many more. It’s versatile and can be prepared in a variety of ways including roasting, grilling, poaching, and pickling. I have amassed a collection of asparagus recipes and every single one of them I’ve tried is delicious but these two are my favourites…at least so far.
Cleaning and Storing Asparagus
Prepping asparagus is really simple. Cut off the ends and any woody parts of the stems. Wash under cold running water. It likes to be kept in a cool and damp environment, so I’ve found the best way to store it is by placing it upright in a jar with about an inch of water in it. Cover loosely with a plastic bag.
Grilled Asparagus with Gremolata
Ingredients
- 1 lb. fresh asparagus trimmed
- 1 T. extra virgin olive oil
- 1 T. balsamic vinegar
- 1½ t. Mediterranean-spiced sea salt*
- Black pepper to taste
- 2 whole lemons cut in half
- Shaved Parmesan cheese to serve (optional)
Gremolata:
- ¼ c. fresh parsley leaves washed, dried thoroughly, and finely chopped
- 1 t. organic lemon zest
- 2 t. preserved lemon rind rinsed and finely chopped
- 1 large clove garlic grated
- Sea salt and black pepper to taste
Instructions
-
Place asparagus in a wide, shallow bowl and drizzle with olive oil and balsamic vinegar. Season with Mediterranean-spiced sea salt and black pepper, to taste. Gently toss to combine and set aside for 15-20 minutes to marinate.
-
Prepare the gremolata by combining all ingredients is a small bowl. Season with salt and black pepper, to taste, and set aside.
-
Spray grill grates with non-stick cooking spray and preheat grill to medium-high. Place asparagus and lemon halves over direct heat and grill for 3-4 minutes per side, or until they are crisp tender.
-
Remove from heat and transfer to a serving dish. Top with gremolata and serve immediately with grilled lemons for squeezing and shaved Parmesan cheese, if desired. Enjoy!
Recipe Notes
Pro Tip: For easier turning (and to prevent asparagus from falling through the grill grates), thread two pre-soaked wooden skewers through several spears lined up side by side to hold them together.
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