« Back to Results

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


  1. 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.
  2. Place the pistachios, garlic and parsley in the bowl of a small food
    processor and pulse until roughly chopped. Set aside.
  3. Toss the asparagus with the oil, salt and pepper. Place asparagus on the grill and cook, turning twice during cooking time, until tender, about
    10 minutes.
  4. Transfer asparagus to a serving plate and garnish with gremolata and
    lemon wedges. Squeeze lemon over asparagus just before enjoying.

Nutritional Information

Based on 4 servings.

Per serving:

Calories 130
Total Fat 9g
Saturated Fat 1g
Cholesterol 0mg
Sodium 120mg
Carbohydrates 9g
Dietary Fiber 4g
Protein 5g