Simple Grilled Asparagus is a quick and flavorful side dish enhanced by the addition of a simple, yet tasty, Italian gremolata. Gremolata is a green herb sauce, similar to pesto, with a fresh lemony taste.
I adore asparagus! Steamed is nice, but grilling it brings out extra flavor. And it is easy to toss it on the grill for Easter dinner while your Grilled Leg of Lamb is resting.
You do not have to use skewers for this if you don't have them, or don't want to use them. Cover a section of the grill with foil, or use a grilling tray like this, to keep them from sliding between grates.
Ingredients for Grilled Asparagus with Gremolata
Obviously you need fresh asparagus for this recipe. Young thin asparagus is wonderfully tender. Sometimes later in the season or when the asparagus spears are thicker the ends become tough. Lightly peel the tough ends, if any, for this recipe.
Other fresh produce you will need are lemons, garlic cloves, fresh oregano and parsley.
The gremolata uses preserved lemon for extra lemony taste. It takes a few days to preserve lemons, but it is so easy to do, and I have a few recipes on the blog that make use of them. You can use more fresh lemon and lemon zest as a substitute
Rounding out the ingredient list are olive oil and balsamic vinegar, or other neutral oil and flavored vinegar, plus some salt and pepper to taste
Top the whole thing with shaved Parmesan cheese if you choose before serving. I always say yes to Parmesan.
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Recipe
Ingredients
Grilled Asparagus
- 1 pound fresh asparagus (trimmed)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 1 clove garlic (minced)
- 1 Β½ teaspoons fresh oregano leaves (or Β½ teaspoon dried)
- Β½ teaspoon lemon zest (grated)
- black pepper (to taste)
- 2 whole lemons (cut in half)
- shaved Parmesan cheese (optional for serving)
Gremolata
- ΒΌ cups fresh parsley leaves (washed, dried thoroughly, and finely chopped)
- 1 teaspoon grated lemon zest
- 2 teaspoons preserved lemon rind (rinsed and finely chopped)
- 1 large clove garlic (grated)
- salt and pepper (to taste)
Instructions
- Place asparagus in a wide, shallow bowl and drizzle with olive oil and balsamic vinegar. Add sea salt, garlic, oregano and lemon zest. Add black pepper, to taste. Gently toss to combine and marinate for 15-20 minutes.
- Place 6 or 8 inch bamboo skewers in a glass off warm water to soak.
- Combine gremolata ingredients in 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.
- Use the presoaked bamboo skewers to pierce asparagus pieces on batches of 4-5 a few inches apart in the middle to make it easier to flip and prevent from slipping between the grates.
- 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.
Notes
Sound fabulous? Share it!
Hezzi-D
This sounds great! I'm always looking for different ways to prepare asparagus!
Liz Mays
All the flavors complement each other perfectly. This is the perfect spring side dish!
Cindy
This recipe's a keeper I'm always looking for new ways to make asparagus!
Christie
Yum! I'm digging that gremolata on the asparagus! I have some gremolata infused olive oil that's amazing. I bet this asparagus is, too!
Cheese Curd In Paradise
This is so fresh and delicious! I love the citrus with the grilled asparagus!