Warm Asparagus with Gremolata
About this Recipe
By: Rachel
Few dishes say “springtime” like fresh asparagus. Once I see those tiny little spears poking up in the garden each year, I know that winter is finally over. Warm Asparagus with Gremolata is always a welcome addition to my spring table.
Bright, Punchy Gremolata Is a Taste of Spring
Gremolata—a mixture of parsley, lemon, and garlic—is like a mouthful of springtime. It couldn’t be simpler to make, and it adds a bright and exciting flavor to anything it accompanies. It goes well with grilled meat, chicken, or fish; as a topping for fresh vegetables, or served over a soup. You can add olive oil to thin it out and create a dressing, or toasted breadcrumbs for a pleasant crunch.
It goes beautifully with spring asparagus, which you can steam, roast, or grill for this recipe. Warm Asparagus with Gremolata works as a first course, or as an accompaniment to just about any protein.
Ways to Eat, Serve, and Love Spring Asparagus
In addition to asparagus with gremolata, there are so many ways to prepare and enjoy this delectable spring vegetable. If you can find morel mushrooms—nearly as elusive in farmers’ markets as it is in the wild—you can serve them in a light broth topped with asparagus, a poached egg, and bright lemon zest. This beautiful, seasonal soup makes a velvety purée of asparagus, English peas, and fresh mint.
And, of course, what could be more classic than serving asparagus with Hollandaise sauce? I admit that one of my favorite dinners consists of a half-pound of steamed asparagus and a generous serving of Hollandaise sauce (I dip the asparagus in the sauce, fries-and-ketchup-style).
Beverage Pairing
By: Olivia
Pairing wine with asparagus is a wine expert’s white whale—it’s an industry preoccupation to determine the ultimate pairing. The reason it is challenging is that asparagus itself can alter wine into something… weird. Chlorophyll and several acids in the vegetable can make wine taste metallic, dank, and all-around not ideal. With that being said, people sometimes discuss New Zealand Sauvignons as having an asparagus note. A Marlborough Sauvignon Blanc would be a good wine to sit next to this Warm Asparagus with Gremolata to introduce a similar vegetal taste to the meal.
Warm Asparagus with Gremolata
Equipment
- Molcajete or mortar and pestle, optional
Ingredients
- 1 pound (450g) fresh asparagus steamed or roasted; woody ends discarded
- Zest and juice of 1 small lemon
- 1 clove minced garlic
- 1 cup (60g) chopped Italian parsley
- 1 pinch Maldon salt
- Optional: ¼ cup (15g) panko toasted in 1 tablespoon olive oil
Step by Step Instructions
Step 1
- Using a microplane, grate the lemon zest into a shallow medium bowl. Add the minced garlic and chopped parsley, and stir to combine. Or, using a mortar and pestle, grind these ingredients into a paste.
Step 2
- In a serving dish, drizzle asparagus with fresh lemon juice, then add gremolata and toss to combine.
Optional:
- If desired, you can add toasted panko, which lends a pleasant crunch to the dish. Simply heat olive oil in a small nonstick skillet, add the panko, and stir for 2-3 minutes, until the panko is evenly browned, and sprinkle atop the finished dish.
To roast or grill your asparagus: Toss lightly with olive oil, salt, and pepper. To roast, preheat your oven to 425ºF (220ºC). Spread the asparagus in an even layer in a lined sheet pan. Roast for 10-12 minutes, depending on the thickness of your asparagus. Or, grill over an open flame until charred in spots but still crisp.
To steam: Arrange asparagus in a large skillet with ½ cup (120 mL) water. Cover, turn heat to medium-high, and steam for 3-5 minutes or until crisp-tender but still bright green. Shock briefly in ice water. Drain, dry asparagus with a clean kitchen towel, transfer to a serving dish, and season lightly with salt.
Tip: Remember that the very ends of the stalks of asparagus are tough, woody, and inedible. Bend the asparagus toward the end of the stalk, and it will snap just above the inedible part. Discard the woody ends prior to using.
