Grilled Asparagus with Sunflower seed gremolata

Spring has sprung and I am so excited for the spring vegetables at the farmers market. Asparagus are one of my favorite vegetables they are so good for you too. When shopping I love to buy stalks that are the thickness of my pinky finger. When you buy and bring them home store them like flowers in your fridge. They will last in the fridge all week.

For these grilled asparagus here are a few tips :

Trim asparagus with a snap. To prepare the asparagus, simply snap the ends to trim by bending each stalk gently about ⅔ of the way down the stalk. The asparagus will naturally break where the woody part begins, leaving tender stalks perfect for eating.

Or, line them up and cut them all at once. If patience is not your virtue and snapping asparagus sounds blasé, line up a handful of the asparagus in a row and use a sharp knife to cut the asparagus ⅔ of the way down the stalk. Likewise, use a knife to tidy up the ends of the snapped asparagus if desired.

Season simply. Because the fire and grill add so much flavor to grilled vegetables, olive oil, kosher salt, freshly ground black pepper, and maybe a squeeze of lemon juice are the only flavorings you’ll need for dynamite-grilled asparagus.

If you make this recipe please comment below I would love to hear from you! Make sure you tag me @chefdaniellechristy and happy cooking!

Print Recipe

Grilled Asparagus with Sunflower seed gremolata

Author: Danielle Christy Courses: All Recipes, Side Dishes

Difficulty: Beginner Prep Time 10 mins Cook Time 10 mins Total Time 20 mins

Servings: 4

Best Season: Spring

Description

Simple and delicious perfectly grilled flavor packed asparagus. 

Ingredients

Servings

• 1 lb asparagus (thicker stems)
• 1 tbsp olive oil
• 1 tsp kosher salt
• tsp fresh cracked black pepper
• 1 lemon
• 1 cup fresh herbs (i love both types of parsleys)
• 2 tbsp olive oil
• ¹⁄₄ cup toasted sunflower seeds
• 1 clove garlic grated

Instructions

1. Preheat the grill to medium heat, about 350° to 400°F, and brush the grill grates clean.

    

   Remove the woody ends of the asparagus by snapping the ends off. 

   Place the asparagus spears in a shallow bowl or on a platter or baking sheet. Drizzle with the olive oil and toss the spears with your hands to coat. Season with kosher salt and freshly ground black pepper and toss again.

   Place the asparagus across the grill grates perpendicular to the bars. Grill with the lid closed for 6 to 10 minutes or until the spears are tender and crisp. Use tongs to roll the spears for even grill marks.

   For the gremolata - mix herbs, garlic, sunflower seeds, olive oil and lemon zest and 2 tbsp juice. Stir together and set aside until asparagus is ready. 

   Transfer to a platter and finish with a squeeze of lemon. Then top with gremolata. Can be served warm or at room temperature.

   
   
   
   
   
   

Keywords: spring vegetables, asparagus recipes, easy side dish , healthy dinner