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Grilled balsamic asparagus with lemon gremolata
Greta

Grilled Marinated Asparagus with Gremolata (Easy Italian Side Dish)

Balsamic marinated asparagus with a bright, citrus gremolata that's done in less than 30 minutes? YES PLEASE!
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Prep Time 5 minutes
Cook Time 8 minutes
Marinating Time 15 minutes
Servings: 4
Course: Side Dish
Cuisine: Italian, Mediterranean
Ingredients Equipment Method

Ingredients
  

  • 1 lb. fresh asparagus trimmed
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1½ teaspoons Mediterranean-spiced sea salt
  • Black pepper to taste
  • 2 whole lemons cut in half
  • Shaved Parmesan cheese to serve (optional)
Gremolata:
  • ¼ cup fresh parsley leaves washed, dried thoroughly, and finely chopped
  • 1 teaspoon organic lemon zest
  • 2 teaspoons preserved lemon rind rinsed and finely chopped
  • 1 large clove garlic grated
  • Sea salt and black pepper to taste

Equipment

  • Grill or Grill pan

Method
 

  1. Place trimmed asparagus in a wide, shallow bowl. Drizzle with olive oil and balsamic vinegar and season with Mediterranean-spiced sea salt and black pepper. Gently toss to combine and set aside to marinate for 15-20 minutes.
  2. While the asparagus marinates, prepare the gremolata by combining the parsley, lemon zest, preserved lemon rind, and garlic in a small bowl. Season with salt and black pepper to taste and set aside.
  3. Spray grill grates with non-stick cooking spray and preheat to medium-high.
  4. Thread several asparagus spears side by side onto two pre-soaked wooden skewers to keep them together and make turning easier.
  5. Place the asparagus skewers and lemon halves over direct heat. Grill for 3-4 minutes per side, until crisp-tender with light char marks.
  6. Remove from the grill and transfer to a serving dish. Top with gremolata and serve immediately with grilled lemon halves for squeezing and shaved Parmesan cheese if desired.