Go Back
+ servings
Print Recipe
4.84 from 6 votes

Grilled Asparagus with Italian Gremolata

This grilled marinated asparagus is a quick and easy side dish enhanced by the addition of a simple, yet tasty, Italiangremolata. 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.
Prep Time5 minutes
Cook Time8 minutes
Marinating Time15 minutes
Total Time28 minutes
Course: Side Dish
Cuisine: Italian Recipes, Mediterranean Recipes
Keyword: 30 minues, Asparagus, Balsamic Vinegar, Extra Virgin Olive Oil, Gremolata, Itallian seasoning, Preserved Lemons
Diet: Dairy-Free, Flexitarian, Gluten-Free, Lenten, Mediterranean, Paleo, Vegan, Vegetarian, Whole30
Servings: 4
Calories: 31kcal

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

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.

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.

Nutrition

Calories: 31kcal | Carbohydrates: 6.2g | Protein: 2.8g | Fat: 1g | Sodium: 6mg | Fiber: 3g | Sugar: 2.8g