Marinated Grilled Asparagus is paired with a fresh gremolata for an easy and flavorful spring side dish that is ready in under 30 minutes.
1tablespoonextra virgin olive oil
1/2teaspoondried oregano leaves
Black pepperto taste
2whole lemonscut in half
Shaved Parmesan cheeseto serve (optional)
¼cupsfresh parsley leaveswashed, dried thoroughly, and finely chopped
1teaspoongrated lemon zest
2teaspoonspreserved lemon rindrinsed and finely chopped
sea salt and black pepperto taste
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.