Grilled Asparagus with Gremolata and Balsamic
If you approach asparagus with trepidation, this recipe is sure to change your mind, says Eitan Bernath, an award-winning chef, author and TV personality. “When it’s harvested at its peak season, in spring and early summer, it’s sweet and delightfully vegetal," Eitan explains. "When asparagus is cooked perfectly and garnished correctly, it is TRULY delicious.” He likes to cook it on a hot grill, emphasizing it’s important to not overcook asparagus “Once it’s tender-crisp, I pile it onto a platter and top it with a super-simple gremolata, a mixture of lemon, parsley and garlic, and then drizzle it generously with a balsamic reduction. The bright gremolata and rich, tangy balsamic are the perfect accompaniments to elevate asparagus!” Eitan says. This side dish will be a surefire hit at Passover celebrations.
Ingredients:
- 1/2 cup (1/2 oz./15 g) loosely packed fresh flat-leaf parsley leaves, chopped
- 1 lemon, peeled, pith discarded and peel chopped
- 2 garlic cloves, minced
- 1/3 cup (3 fl. oz./80 ml) balsamic vinegar
- 3 Tbs. extra-virgin olive oil, plus more as needed
- 2 lb. (1 kg) asparagus, woody ends trimmed
- Kosher salt and freshly ground pepper
Directions:
On a cutting board, chop together the parsley, lemon zest and garlic until roughly combined. Transfer the gremolata to a small bowl and set aside.
In a small saucepan over medium heat, bring the balsamic vinegar to a boil. Reduce the heat to a simmer and cook until the vinegar is thick and reduced but still pourable, 6 to 8 minutes. Remove from the heat, cover the pan and set aside until ready to serve.
Preheat a cast-iron stovetop grill pan over medium heat and grease with olive oil. Add the asparagus and season with salt. Cook for 5 minutes, then flip the asparagus and cook until lightly charred in places but still tender and slightly crisp, about 5 minutes more.
Transfer the asparagus to a large serving dish or platter and top with the gremolata, balsamic vinegar, olive oil, salt and pepper. Serve immediately. Serves 4 to 6.
Recipe courtesy of Eitan Bernath
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