Tuesday, April 23, 2013

Recipe for Easy and Amazing Roasted Asparagus with Gremolata

Roasted Asparagus with Gremolata
If you like asparagus, lemon, garlic, and parsley, this Roasted Asparagus with Gremolata is one of those simple recipes you'll make over and over.

I just shared the reasons I think you should add Gremolata to your cooking repertoire, and if you like asparagus this recipe for Easy and Amazing Roasted Asparagus with Gremolata is one of the first ways I'd suggest using that Gremolata once you've made it.  This is so good that I'm confident in saying that if you try it, this will become one of those simple-but-amazing recipes you'll make over and over.  And if you keep the asparagus in whole spears the way we did, it looks so impressive that your friends or family will never guess how easy this way to get to the table.  

I know some people have strong preferences about their asparagus, but I love both thick and thin spears equally.  However, if you can find spears that are on the thin side for this recipe the timing will be closer to what we did.  If you only find thicker asparagus at your store, just roast it a few minutes longer.

Trim asparagus and then lay it in a single layer on a baking sheet you've sprayed with olive oil or non-stick spray.  Drizzle a little olive oil over the asparagus and season with lots of salt and fresh-ground black pepper.

Roast until the asparagus spears are barely tender, with a tiny bit of crispness left.  Timing will depend on the thickness of the asparagus, but ours was perfect in exactly 15 minutes.

While the asparagus roasts, get those knife skills going and make the Gremolata.

Arrange the hot asparagus on a serving dish, sprinkle with Gremolata, and serve.


Easy and Amazing Roasted Asparagus with Gremolata
(Makes about 4 side-dish servings, although true asparagus lovers could probably make a meal of this.  Recipe inspired by many sources, but perfected by Kalyn and Jake.)

Ingredients:
1 lb. fresh asparagus, thinner spears preferred for this recipe
1-2 T olive oil, for drizzling over asparagus
salt and fresh-ground black pepper to taste

Gremolata Ingredients:
1 lemon, preferably organic
1/2 bunch fresh parsley
2-3 cloves fresh garlic

Instructions:
Preheat oven to 400F/200C.  Spray a large roasting pan or baking sheet with olive oil or non-stick spray.  

Hold one piece of asparagus by both ends and break to show where the woody part starts; then trim all the pieces to that size.  Lay out asparagus in a single layer on the baking sheet, drizzle with olive oil and season generously with salt and fresh-ground black pepper.  Roast asparagus about 15 minutes, or until the asparagus is tender but still has a little crispness to it.  (Very thin spears will take slightly less time and very thick ones will need a little longer.)

While asparagus roasts, peel and mince the lemon peel, and finely mince the parsley and garlic, then mix the minced lemon peel, parsley, and garlic together to make the Gremolata.  (Gremolata is made to taste, but here is How to Make Gremolata which has my recommendations for the proportions I prefer, plus other ideas for using Gremolata.)

Arrange cooked asparagus on a serving dish and sprinkle with 2-3 teaspoons tablespoons of Gremolata.  Serve hot.

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South Beach Suggestions: 
One of the things I love most about Gremolata is how it adds amazing flavor with minimal calories and no fat, and this recipe is a perfect choice for any phase of the South Beach Diet or any type of low-glycemic or low-carb eating plan. 

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Ideas for Easy Roasted Asparagus:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Roasted Asparagus with Gruyere and Smoked Paprika ~ Family Fresh Cooking
Roasted Asparagus with Garlic ~ Kalyn's Kitchen
Sesame-Garlic Roasted Asparagus ~ Ambitious Kitchen
Roasted Asparagus and Mushrooms with Spike Seasoning ~ Kalyn's Kitchen
Roasted Asparagus with Parmesan ~ Nami Nami 
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

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Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

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9 comments:

  1. What a wonderful explosion of green! I can't wait to try this combination -- it's almost asparagus season here.

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  2. Lydia, it was a fabulous combination!

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  3. Sounds soooooo good! I'm a new fan of asparagus and trying everything! Yummy!

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  4. Also, could you please recommend a good olive oil for me to use? Thanks! :-)

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  5. Becca, this is such a delicious and easy way to cook it! As for olive oil, truthfully I am a huge fan of the Kirkland Organic Extra Virgin Olive Oil from Costco! Such a bargain and I love it.

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  6. I love asparagus pretty equally also and the gremolata topping sounds lovely! Such a wake up for your taste buds.

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  7. Oooh, I love all those shots of this beautiful asparagus. Now that you've educated me on gremolata, I'll definitely be making this recipe! The asparagus is already here and it has been delicious. :-)

    Shirley

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  8. Joanne, that's a great way to describe how Gremolata adds flavor!

    Shirley this is a great gluten-free alternative to asparagus with parsley breadcrumbs!

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  9. I just made roasted asparagus last night and wish I had tried your gremolata on top - asparagus will be making more appearances on our table so I'm looking forward to trying this out on the kids.

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