Grilled marinated asparagus with gremolata is a dish that typically consists of grilled asparagus spears topped with a mixture of lemon zest, garlic, and parsley, known as gremolata. The gremolata adds a fresh, bright, and zesty flavor to the asparagus, making it a delicious and healthy dish. To complement this dish, you could serve it with a light and crisp white wine, a fresh salad, or roasted potatoes. Other options include crusty bread, risotto, or a lemon butter sauce.
This grilled marinated asparagus is a quick and easy side dish enhanced by the addition of a simple, yet tasty, Italian gremolata. Traditionally, gremolata consists of just three ingredients – fresh parsley, garlic, and lemon zest – and is used to top meat entrées, poultry, and a wide variety of fish. Here, a bit of preserved lemon rind is added for an additional pop of flavor.
Other dishes that complement grilled asparagus with gremolata are grilled tuna steaks, or roasted meats such as chicken, steak, or salmon.
This article contains affiliate links.
Ingredients
- 1 lb. fresh asparagus, trimmed
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1½ teaspoons Mediterranean-spiced sea salt*
- Black pepper, to taste
- 2 whole lemons, cut in half
- Shaved Parmesan cheese, to serve (optional)
Gremolata:
- ¼ cup fresh parsley leaves, washed, dried thoroughly, and finely chopped
- 1 teaspoon organic lemon zest
- 2 teaspoons preserved lemon rind, rinsed and finely chopped
- 1 large clove garlic, grated
- Sea salt and black pepper, to taste
Equipment
- Gas grill
- Small or medium bowl
- Baking tray or wide bowl
- Non stick cooking spray
- Cutting board and sharp knife
- Serving platter
Instructions
- Place asparagus in a wide, shallow bowl and drizzle with olive oil and balsamic vinegar. Season with Mediterranean-spiced sea salt and black pepper, to taste. Gently toss to combine and set aside for 15-20 minutes to marinade.
- Prepare the gremolata by combining all ingredients is 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. 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. Enjoy!
Cooking Tips
- For easier turning (and to prevent asparagus from falling through the grill grates), thread two pre-soaked wooden skewers through several thicker asparagus spears lined up side by side to hold them together.
You May Also Like
Bragging Rights
We would love to see what you did with this recipe!
Comment below or share your photo @flavorportal / #flavorportal
Grilled Marinated Asparagus with Gremolata
Grilled asparagus with gremolata is a dish that typically consists of grilled asparagus spears topped with a mixture of lemon zest, garlic, and parsley, known as gremolata. The gremolata adds a fresh, bright, and zesty flavor to the asparagus, making it a delicious and healthy dish. To complement this dish, you could serve it with a light and crisp white wine, a fresh salad, or roasted potatoes. Other options include crusty bread, risotto, or a lemon butter sauce.
This grilled marinated asparagus is a quick and easy side dish enhanced by the addition of a simple, yet tasty, Italian gremolata. Traditionally, gremolata consists of just three ingredients - fresh parsley, garlic, and lemon zest – and is used to top meat entrées, poultry, and a wide variety of fish. Here, a bit of preserved lemon rind is added for an additional pop of flavor.
Ingredients
- 1 lb. fresh asparagus, trimmed
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1½ teaspoons Mediterranean-spiced sea salt*
- Black pepper, to taste
- 2 whole lemons, cut in half
- Shaved Parmesan cheese, to serve (optional)
- Gremolata:
- ¼ cup fresh parsley leaves, washed, dried thoroughly, and finely chopped
- 1 teaspoon organic lemon zest
- 2 teaspoons preserved lemon rind, rinsed and finely chopped
- 1 large clove garlic, grated
- Sea salt and black pepper, to taste
Instructions
- Place asparagus in a wide, shallow bowl and drizzle with olive oil and balsamic vinegar. Season with Mediterranean-spiced sea salt and black pepper, to taste. Gently toss to combine and set aside for 15-20 minutes to marinade.
- Prepare the gremolata by combining all ingredients is 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. 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. Enjoy!
Notes
- For easier turning (and to prevent asparagus from falling through the grill grates), thread two pre-soaked wooden skewers through several thicker asparagus spears lined up side by side to hold them together.