This recipe for grilled asparagus with Italian gremolata is a quick and easy side dish. It is ready in under 30 minutes and elevates the flavor of the asparagus.
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The asparagus is marinated in lemon, balsamic vinegar, extra virgin olive oil, and Italian herb seasoning and then grilled to perfection. The final touch is a sprinkle of fresh Italian gremolata. Traditionally, gremolata consists of just three ingredients – fresh parsley, garlic, and lemon zest. Here, the addition of preserved lemon rind brings an unexpected pop of flavor.
This side dish pairs well with a wide variety of fish, poultry, and meat entrées. It is the perfect pair for our Grilled Tuna Steaks with Preserved Lemon Gremolata.
Choosing asparagus at the market
How to choose asparagus? The young asparagus are tender. Look for thin, firm stems and tight, closed tips. As asparagus grows, the stem becomes thicker, and you will have to peel the lower parts because the stem can be stringy and tough. Always wash this vegetable just before cooking, and then cook it whole.
What is Gremolata?
Gremolata is an Italian simple, easy, flavorful, and quick-to-make green condiment. Traditionally, gremolata is made from just three ingredients – fresh parsley, garlic, and lemon zest. Gremolata is a garnish to top meat, poultry, seafood, and vegetable dishes. This version also incorporates notes of Moroccan cuisine with the addition of preserved lemon rind, which brings an unexpected depth of flavor and visual interest.
Preserved Lemons
Preserved lemons are made by curing lemons with salt. The sharpness of the citrus mellows, but the flavor intensifies and can add such a depth of flavor to dishes. Preserved lemons are widely used in Moroccan, North African, and Middle Eastern cuisines.
Making preserved lemons at home is simple, straightforward, and quick. However, it takes about a month to cure so that you can use them in your recipes.
If you don’t already have preserved lemons, you can buy them in jars at grocery stores, delis, or online.
Ingredients to use for grilled asparagus with Italian gremolata
- Asparagus
- Balsamic vinegar
- Lemons
- Flat-leaf parsley
- Garlic
- Italian seasoning
- Preserved lemons
- Sea salt and freshly ground pepper
You can buy Italian seasoning at grocery stores, delis, or online.
You can also make your own Italian seasoning mix. It is easy to make at home, and you most likely have all the ingredients on hand! Just follow this quick recipe to make your own homemade Italian Seasoning.
How to make the grilled asparagus with Italian gremolata
Asparagus is easy to prepare for cooking.
- Always wash this vegetable just before cooking, and then cook it whole.
- Next, trim the thicker/tougher parts of the asparagus stems (they can become woody as the vegetable grows and the spears get thicker). This is a straightforward thing to do. Simply bend the spear, and the tough end will snap away. You can continue doing that with all the spears or use that as a template for cutting the rest. Alternatively, use a vegetable peeler to remove the tough outer skin of the bottom part of the asparagus.
- Marinate the asparagus.
This is a simple task, but it makes the asparagus extra flavorful. Toss the asparagus in a bowl with olive oil, balsamic vinegar, Italian seasoning, salt, and pepper, then set aside for 15-20 minutes. - Prepare the gremolata
While the asparagus is marinating, chop and mix the ingredients for the gremolata. - Spray the grates or the grill (or the cooking mat/basket) with oil and place the asparagus.
- Grill them for 3-4 minutes per side or until crisp-tender.
- Remove the asparagus from the grill or pan, transfer it to a serving dish and top it with the gremolata.
Cooking tips
Please note that the actual cook time depends on the thickness of the asparagus stems and desired quantity in the pan. Therefore, it is recommended to check after 6 minutes and adjust the cooking time accordingly.
It is easy for the asparagus to fall through the grill grates. Follow the tips below to solve this issue:
For easier turning, thread two pre-soaked wooden skewers through several spears lined up side by side to hold them together.
You can use a grilling mat or tray like this to keep them from sliding between grates.
Cooking the asparagus indoors
Using the oven
In this recipe, the asparagus is cooked on a barbecue grill. But you could use the broiler in your oven. Place asparagus on a foil-lined sheet pan and turn the broiler on high. Broil 4-5″ from the heat for 3-4 minutes per side, or until they are crisp-tender.
Using a stovetop grill pan
If you don’t have a grill or the time to fire it up, you can use a grill pan on the stovetop. Spray or brush a large grill pan with olive oil and set over medium-high heat. Once hot, add the asparagus and grill them for 3-4 minutes per side or until crisp-tender.
Tips for Storing the asparagus
Try to cook asparagus as soon as possible after buying it, ideally on the same day or within a couple of days; the asparagus will taste its best. When it is not possible to cook this vegetable as soon as possible after buying it, you can store it in the refrigerator for several more days. To ensure the best possible outcome, follow these simple steps:
- Washing or soaking the asparagus before storing it will speed up the rotting process.
- Cut a small piece of the asparagus ends and place them in a glass or jug with about an inch of water – similar to cut flowers!
- Cover loosely with a plastic bag and place them in the refrigerator.
- Every couple of days, check the water and change it when it turns cloudy.
This is the best method I have tried so far. The asparagus spears should keep well for up to a week. It is easy to know when the asparagus goes bad. It will become soft and mushy and may develop dark spots. In that case, discard it immediately.
More Recipes Using Asparagus
More Side Dish Recipes
Cauliflower Tabbouleh (Grain-free)
Grilled Asparagus with Italian Gremolata
Ingredients
For the Asparagus
- 1 lb fresh asparagus trimmed
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 ½ tsp Italian Seasoning
- Sea salt and freshly ground black pepper to taste
- 2 whole lemons cut in half
- Shaved Parmesan cheese to serve (optional)
For the Gremolata
- ¼ cup Italian parsley washed, dried thoroughly and finely chopped
- 1 tsp lemon zest
- 2 tsp preserved lemon rind rinsed and finely chopped
- 1 large clove of garlic minced
- Sea salt and freshly ground black pepper to taste
Instructions
- Trim the thicker/tougher parts of the asparagus stems (they can become woody as the vegetable grows and the spears get thicker). This is a straightforward thing to do. Simply bend the spear, and the tough end will snap away. You can continue doing that with all the spears or use that as a template for cutting the rest.
- Place asparagus in a wide, shallow bowl and drizzle with olive oil, balsamic vinegar, and Italian seasoning.
- Season with sea salt and black pepper, to taste.
- Gently toss to combine and set aside for 15-20minutes to marinade.
- Prepare the gremolata by combining all ingredients in a small bowl. Season with salt and black pepper, to taste, and set aside.
Using an outdoor grill or a stovetop grill-pan
- Preheat the outdoor grill or the stovetop grill pan to medium-high. Spray or brush the grill grates with olive oil.
- Place asparagus and lemon halves over direct heat and grill for 3-4 minutes per side, or until they are crisp-tender.
If using the oven
- Place asparagus on a foil-lined pan, and turn the broiler to high. Broil 4-5″ from the heat for 3-4 minutes per side, or until they are crisp-tender.
Serving
- Remove from heat and transfer to a serving dish.
- Top with gremolata and serve immediately with grilled lemons for squeezingand shaved Parmesan cheese, if desired.
Notes
Tips for Storing the asparagus
Try to cook asparagus as soon as possible after buying it, ideally on the same day or within a couple of days; the asparagus will taste its best. When it is not possible to cook this vegetable as soon as possible after buying it, you can store it in the refrigerator for several more days. To ensure the best possible outcome, follow these simple steps:- Washing or soaking the asparagus before storing it will speed up the rotting process.
- Cut a small piece of the asparagus ends and place them in a glass or jug with about an inch of water – similar to cut flowers!
- Cover loosely with a plastic bag and place them in the refrigerator.
- Every couple of days, check the water and change it when it turns cloudy.
Nutrition
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although eatmediterraneanfood.com attempts to provide accurate nutritional information, these figures are only estimates.
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