Grilled Asparagus with Almond-Parsley Gremolata
- 1/4 cup blanched whole almonds
- 1/4 cup chopped fresh parsley leaves
- 2 medium garlic cloves, grated on a microplane grater (about 2 teaspoons)
- 2 teaspoons zest from 1 lemon
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt
- 4 tablespoons plus 1 tablespoon extra virgin olive oil, divided
- 2 pounds asparagus, trimmed
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- 1 lemon, zest from (2 teaspoons)
- Almonds, whole (1/4 cup)
- Asparagus (2 pounds)
- Parsley, fresh leaves (1/4 cup)
- Cooking & Baking
- Garlic cloves, medium (2)
- Kosher salt (1)
- Olive oil, extra virgin (5 tablespoons)
- Red pepper flakes (1/4 teaspoon)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published May 30, 2012 (8 months ago).
59 people saved this recipe.
