Roasted Asparagus Gremolata
An easy side of roasted asparagus dressed with flavorful gremolata (lemon zest, parsley and garlic).
Servings: 4 servings
Ingredients
- 1 lb asparagus
- 2 Tbsp olive oil
For the dressing:
- 1 each lemon zested
- 1 tsp garlic minced (1-2 cloves)
- 3 Tbsp chopped parsley
- 2 oz extra virgin olive oil
- kosher salt and cracked black pepper
Instructions
- Preheat oven to 450 degrees.
- Cut the woody ends of the asparagus (usually the bottom 2-3 inches) and toss with the 2 tablespoons of olive oil.
- spread the asparagus on a sheet pan and place in the hot oven. Cook until the asparagus is evenly roasted and starting to brown (a bit of char is ok). While the asparagus is cooking, make the dressing.
To make the gremolata dressing:
- Wash the lemon, making sure the skin is clean. Use a fine grater to remove only the yellow part of the skin, not the bitter white pith. Set aside about a teaspoon of the zest and place the rest in a small mixing bowl.
- Mince the garlic and the parsley and add to the mixing bowl. Whisk in the extra virgin olive oil. Season with salt and pepper.
- Place the asparagus on a platter and spoon the gremolata dressing over the top. Sprinkle with the reserved lemon zest.
Notes
For the olive oil used in the gremolata, use the best quality extra virgin olive oil you have.