Discover the perfect spring side with this asparagus with gremolata recipe. Learn how to make gremolata and enjoy it with quickly blanched asparagus or any vegetables you’d like!
There’s nothing better than asparagus while it’s in season. Unlike other vegetables that fare well in the freezer or are readily available year-long, asparagus is really at its best, fresh and in the springtime.
I for one would be quite content to eat it every day while I can. In fact there’s been asparagus on mushrooms, with noodles, pickled, in salads, and in omelettes, but most days it’s this simple asparagus with gremolata. It not only works as a side but can easily be turned into a proper meal with an egg on top for breakfast or brunch or tossed in a bowl with some lentils and baby greens for lunch.
What is Gremolata?
Traditional Italian gremolata is a finely chopped mix of lemon zest, garlic and parsley that livens up just about everything it touches. It’s used to finish a dish, adding a fresh, lively flavor. I’ve added capers to mine for a briny kick and a swig of olive oil to make it more of a dressing instead of a topping, and toasted pine nuts too for a rich nutty flavor. The gremolata provides a nice contrast to the grassy sweet taste of the lightly blanched asparagus and a blast of flavor that keeps you going back for more. Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Asparagus – You’ll need 2 bunches of asparagus.
- Parsley – Use flat-leafed Italian parsley.
- Lemon Zest – You’ll need the zest of one lemon, finely grated on a microplane.
- Garlic – You’ll need a clove of garlic, finely grated on a microplane.
- Capers - Use salt packed capers for the best flavor.
- Pine Nuts – Use either pine nuts or walnuts, lightly toasted.
- Olive Oil - Use your favorite extra virgin olive oil.
How to Make Asparagus with Gremolata:
- The asparagus stalks are first quickly blanched in water until bright green and tender but still firm, and then plunged in an ice bath to set the color.
- Then you’ll mix together the chopped parsley, lemon zest, garlic, capers, and toasted pine nuts. Add the olive oil and salt and pepper to taste (the amount of salt needed will vary depending on how salty your capers are).
- When you’re ready to serve simple spread the cooled asparagus to a platter and spoon the dressing across the top.
It’s one of those recipes you’ll want to keep on rotation, one that’s special enough for a celebratory meal but simple enough for weekdays too.
Variations:
- For a more traditional gremolata omit the capers and pine nuts.
- Use walnuts instead of pine nuts.
- Use orange zest instead of lemon zest.
More Asparagus Recipes:
Asparagus with Gremolata
Discover the perfect spring side with this asparagus with gremolata recipe. Learn how to
make gremolata and enjoy it with quickly blanched asparagus or any vegetables you’d like!
Ingredients
- 2 bunches asparagus, ends trimmed
- ½ bunch flat leaf parsley, stems removed and finely chopped
- The zest of one lemon, finely grated
- ¼ cup/30g capers (preferably salt packed), rinsed, dried and coarsely chopped
- 1 small clove of garlic, finely minced on a microplane
- ¼ cup pine nuts , lightly toasted and coarsely chopped
- 2 Tablespoons/30ml extra virgin olive oil
- Sea salt and pepper to taste
Instructions
- Fill a large bowl with ice water and set aside.
- Bring a sauté pan of salted water to a boil over high heat. Add the trimmed asparagus stalks and blanch for 2-3 minutes depending on size, or until tender but still firm. Drain and plunge spears into the ice water bath, then spread out on a towel-lined sheet pan to cool while you make the gremolata.
- In a small bowl mix together the chopped parsley, lemon zest, chopped capers, minced garlic and toasted pine nuts. Add the olive oil and stir. Salt and pepper to taste (the amount of salt needed will vary depending on how salty your capers are).
- Transfer the asparagus to a platter and spoon the the dressing across the top.
Notes
Variations:
- For a more traditional gremolata omit the capers and pine nuts.
- Use walnuts instead of pine nuts.
- Use orange zest instead of lemon zest.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 126Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 168mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 1g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Emily @ Recipes to Nourish says
That gremolata sounds awesome!!! I LOVE capers, but would never have thought to use them this way. This sounds absolutely delicious.
Raia Todd says
I've never made asparagus before, but I do enjoy it. This sounds like an easy and tasty side dish!