Crisply Roasted Asparagus with Gremolata

Preparation info

  • 4

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About



  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
  • Finely grated zest of 1 large lemon
  • 2 teaspoons finely minced garlic


    1. To prepare the gremolata: Combine all the ingredients in a small bowl with a fork. Cover and set aside. (Makes ¼ cup.)
    2. Preheat the oven to 400°F.
    3. Place the asparagus in a roasting pan in a single layer, facing the same direction. Toss with the olive oil and season with salt and pepper. Cover with aluminum foil and bake on the center rack of the oven for 10 minutes. Remove the foil and bake for 10 minutes longer. Remove to a serving dish and sprinkle with the gremolata. Serve with the lemon halves.