I’m sure you agree that April is the perfect time for asparagus — and if the weather is warm enough, it’s great on the grill. So, treat your family to one of the best flavors of the season. Happy spring!!
Grilled Asparagus with Orange Gremolata
I love to grill asparagus and once you try it, you’ll love it, too. So easy, so quick. Dressing it with an orange-spiked gremolata is perfect, and the taste is a little mellower than the more traditional lemon. The gremolata would taste great with broccoli, too, dressing it up as it does the asparagus. If you prefer, you can steam or oven-roast the asparagus.
Serves 4
Gremolata
3 tablespoons finely chopped flat-leaf parsley
2 teaspoons grated orange zest
1 large garlic clove, minced
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
Asparagus
1 pound asparagus
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
To make the gremolata: Mix together the parsley, orange zest, and garlic. Add the oil and stir to mix. Season to taste with salt and pepper.
To cook the asparagus: Spray the grilling grate of a gas or charcoal grill with vegetable oil spray. Preheat the grill to medium hot.
If the asparagus have thick, woody stems, snap them off. Peel the stems and lay the asparagus in a shallow dish. Sprinkle with oil and season with salt and pepper.
Lay the asparagus spears directly on the grilling grate (perpendicular to the grate so that they do not fall through). You could also grill the asparagus in a grilling basket. Grill the asparagus, turning a few times, for about 5 minutes, or until tender. Transfer to a serving plate, scatter the gremolata over the asparagus, and serve.