Grilled Asparagus Gremolata

Grilled Asparagus Gremolata

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  • Each serving
  • 110cal
  • 9g fat (2g sat)
  • 5mg chol
  • 220mg sodium
  • 4g carb
  • 2g fiber
  • 2g sugars
  • 4g protein


  • Zest of 2 lemons plus juice of 1/2 lemon
  • 1/4 cup chopped flat leaf parsley
  • 1 tablespoon olive oil
  • 1/4 cup grated Parmesan or toasted bread crumbs
  • Sea salt and freshly ground black pepper, to taste
  • 2 tablespoons safflower or other high-heat oil
  • 1 pound large asparagus, tough ends removed


Preheat a grill pan or traditional grill to medium heat.

In a small bowl, combine lemon zest, parsley, olive oil, Parmesan (or bread crumbs) and salt and pepper. Mix well and set aside.

Lay the asparagus on a rimmed baking sheet and drizzle with safflower oil. Toss gently to coat. Season with salt and pepper.

Place the asparagus crosswise (so they don’t fall through) onto the grill in a single layer. You may need to grill in batches. Grill until lightly charred on one side, about 5 to 7 minutes. Roll the asparagus over and continue to grill for an additional 5 to 7 minutes, or until evenly charred.

Remove the asparagus to a large platter. Squeeze a little lemon juice over the top. Spoon the gremolata over the asparagus and finish with a bit more freshly ground pepper, if you like. Serve warm or at room temperature.

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