Asparagus Gremolata

Because asparagus spears don't really have "sides," simply roll them around with tongs while grilling to guarantee even cooking.

Yield: 4 servings (serving size: about 5 spears)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
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Nutritional Information

Amount per serving
  • Calories: 45
  • Fat: 3.6g
  • Saturated fat: 0.5g
  • Protein: 1.4g
  • Carbohydrate: 2.8g
  • Cholesterol: 0mg
  • Iron: 1.4mg
  • Sodium: 149mg
  • Calories from fat: 72%
  • Fiber: 1.3g
  • Calcium: 16mg


  • 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


  1. Prepare grill.
  2. Combine 2 teaspoons olive oil and next 4 ingredients in a small bowl; stir well with a whisk, and set aside.
  3. 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.
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