Pistachio Lemon Gremolata over Grilled Asparagus
For the gremolata:
½ cup pistachios, roasted and lightly salted, chopped
2 cloves garlic, minced
¾ cup flat leaf parsley, roughly chopped
1 lemon, zested, then quartered into wedges (for serving)
For the asparagus:
2 teaspoons extra virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
1 bunch asparagus (about 1 pound), lower stems removed and trimmed
- Preheat the grill to medium-high heat or set a grill pan over medium-high heat. Clean and lightly oil the grates of the grill or lightly coat the grill
pan with oil.
- Place the pistachios, garlic and parsley in the bowl of a small food
processor and pulse until roughly chopped. Set aside.
- Toss the asparagus with the oil, salt and pepper. Place asparagus on the grill and cook, turning twice during cooking time, until tender, about
- Transfer asparagus to a serving plate and garnish with gremolata and
lemon wedges. Squeeze lemon over asparagus just before enjoying.