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Grilled Asparagus with Almond Gremolata

Grilled Asparagus with Almond Gremolata

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.

Cooking Light APRIL 2007

  • Yield: 6 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 65
  • Calories from fat: 40%
  • Fat: 2.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 4.8g
  • Carbohydrate: 8.2g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 3.7mg
  • Sodium: 156mg
  • Calcium: 59mg

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Grilled Asparagus with Almond Gremolata recipe