Crisply Roasted Asparagus with Gremolata

Name: Crisply Roasted Asparagus with Gremolata
Yield: 4 portions
Ingredients: 2 tablespoons chopped fresh Italian (flat-leaf) parsley; coarse salt and freshly ground black pepper, to taste; 2 tablespoons extra-virgin olive oil; 1 pound medium-size asparagus, woody ends removed; 2 teaspoons finely minced garlic; Finely grated zest of 1 large lemon; 2 lemons, halved crosswise, for garnish

Preparation info

4
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

Gremolata

2 tablespoons chopped fresh Italian (flat-leaf) parsley
Finely grated zest of 1 large lemon

Side dish
Gluten-free
Vegan

Method

To prepare the gremolata: Combine all the ingredients in a small bowl with a fork. Cover and set aside. (Makes ¼ cup.)
Preheat the oven to 400°F.
Place the asparagus in a roasting pan in a single layer, facing the same direction. Toss with th