Asparagus Gremolata

Oxmoor House
Because asparagus spears don't really have "sides," simply roll them around with tongs while grilling to guarantee even cooking.
4 servings (serving size: about 5 spears)


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1 tablespoon olive oil, divided
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon grated fresh lemon rind
2 teaspoons fresh lemon juice
1/2 teaspoon minced garlic
1 pound asparagus, trimmed
Cooking spray
1/4 teaspoon salt
1/8 teaspoon black pepper


Prep: 4 Minutes
Cook: 6 Minutes

Prepare grill.

Combine 2 teaspoons olive oil and next 4 ingredients in a small bowl; stir well with a whisk, and set aside.

Drizzle remaining 1 teaspoon olive oil over asparagus. Place asparagus on grill rack coated with cooking spray; grill 6 minutes or until crisp-tender. Place asparagus on a serving platter, and sprinkle evenly with salt and pepper. Drizzle lemon-parsley mixture over asparagus.

Created date

March 2010

Nutritional Information

Calories 45
Fat 3.6 g
Satfat 0.5 g
Protein 1.4 g
Carbohydrate 2.8 g
Cholesterol 0 mg
Iron 1.4 mg
Sodium 149 mg
Caloriesfromfat 72 %
Fiber 1.3 g
Calcium 16 mg