Roasted Asparagus with Various Gremolatas

By lorik

This recipe works best with thick asparagus spears that are between ½ and ¾ inch in diameter. The asparagus can be served as is or sprinkled with the gremolata topping

Ingredients

• Tarragon-Lemon Gremolata:
• 2 pounds thick asparagus
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon pepper
• Mint-Orange Gremolata
• 2 tablespoons minced fresh mint
• 2 tablespoons minced fresh parsley
• 2 teaspoons grated orange zest
• 1 garlic clove, minced
• Pinch cayenne pepper
• Makes about 1/4 cup
• To avoid harsh garlic flavor, don’t mince the garlic until you’re ready to mix the gremolata. Combine all ingredients in bowl.
• 2 tablespoons minced fresh tarragon
• 2 tablespoons minced fresh parsley
• 2 teaspoons grated lemon zest
• 1 garlic clove, minced
• Makes about 1/4 cup
• To avoid harsh garlic flavor, don’t mince the garlic until you’re ready to mix the gremolata. Combine all ingredients in bowl.
• Cilantro-Lime Gremolata:
• 4 tablespoons minced fresh cilantro
• 2 teaspoons grated lime zest
• 1 garlic clove, minced
• Makes about 1/4 cup
• To avoid harsh garlic flavor, don’t mince the garlic until you’re ready to mix the gremolata. Combine all ingredients in bowl.

Details

Servings 6
Adapted from cooksillustrated.com

Preparation

Step 1

1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.

2. Trim bottom inch of asparagus spears and discard. Peel bottom halves of spears until white flesh is exposed. Place asparagus in large baking pan and toss with 2 tablespoons oil, salt, and pepper.

3. Transfer asparagus to preheated sheet and spread into even layer. Roast, without moving asparagus, until undersides of spears are browned, tops are vibrant green, and tip of paring knife inserted at base of largest spear meets little resistance, 8 to 10 minutes. Transfer asparagus to serving platter, drizzle with remaining 2 teaspoons oil, and serve immediately.