Grilled Asparagus With Gremolata Recipes

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ASPARAGUS WITH GREMOLATA



Asparagus with Gremolata image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 8 servings

Number Of Ingredients 7

2 1/2 pounds thin asparagus, trimmed
Salt
Extra-virgin olive oil, for drizzling
6 cloves garlic, crushed
2 lemons, zested
8 to 10 anchovies, 1 (2-ounce) tin, drained (use 1/2 cup pitted green olives if you do not care for anchovies)
1/2 cup flat-leaf parsley, a couple of generous handfuls

Steps:

  • Cook asparagus in shallow, simmering salted water 5 minutes. Drain, arrange on a platter and drizzle with extra-virgin olive oil.
  • While asparagus cooks, make a pile of garlic, lemon zest, parsley and anchovies. Finely chop all of the ingredients together to form gremolata.
  • Sprinkle the gremolata paste liberally over the hot asparagus with extra-virgin olive oil. Serve hot or room temperature.

GRILLED ASPARAGUS WITH GREMOLATA



Grilled Asparagus with Gremolata image

This recipe takes the traditional flavors in the green sauce called Gremolata - parsley, lemon, garlic and olive oil - and combines them with crisp toasted panko to create a crunchy topping for lightly charred asparagus.

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toast 1/4 cup panko with 1 grated garlic clove and a pinch of salt in a skillet with olive oil. Mix with 1 tablespoon chopped parsley and 1 teaspoon lemon zest. Toss 2 bunches trimmed asparagus with olive oil, salt and pepper. Grill over medium-high heat until just tender, 5 to 6 minutes. Top with the panko mixture.

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