Grilled Asparagus with Almond Gremolata

recipe
Closely watch the asparagus on the grill; the cook time will vary according to the size of the spears. If using a grill basket, make sure to preheat it.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 65
Caloriesfromfat 40 %
Fat 2.9 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.8 g
Protein 4.8 g
Carbohydrate 8.2 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 3.7 mg
Sodium 156 mg
Calcium 59 mg

Ingredients

1/3 cup sliced almonds, toasted and coarsely chopped
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh chives
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon capers, drained and chopped
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1 garlic clove, minced
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 pounds fresh asparagus, trimmed
Cooking spray

Preparation

Combine first 9 ingredients in a small bowl. Stir in 1/8 teaspoon salt and 1/8 teaspoon pepper.

Prepare grill.

Arrange asparagus on a grill rack coated with cooking spray; grill 8 minutes or until crisp-tender, turning twice. Sprinkle asparagus with the remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Divide asparagus evenly among 6 plates, and top each serving with about 2 tablespoons parsley mixture.

Note:

Joanne Weir,

Cooking Light

April 2007
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