Charred Asparagus with Caper-Almond Gremolata

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 7 min

Total 17 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) asparagus, trimmed
2 tbsp (30 ml) extra-virgin olive oil, divided
1/2 tsp (2.5 ml) kosher salt
1/4 tsp (1.25 ml) freshly ground black pepper
1/2 cup (15 g) flat-leaf parsley, finely chopped
1 small garlic clove, finely grated
1 tbsp (15 ml) lemon zest (from 1 large lemon)
1 tbsp (15 ml) fresh lemon juice
2 tbsp (30 ml) capers, rinsed and chopped
3 tbsp (24 g) toasted sliced almonds, roughly chopped
Pinch red pepper flakes (optional)

Show original ingredient measurements

1 lb (450 g) asparagus, trimmed
2 tbsp (30 ml) extra-virgin olive oil, divided
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup (15 g) flat-leaf parsley, finely chopped
1 small garlic clove, finely grated
1 tbsp lemon zest (from 1 large lemon)
1 tbsp fresh lemon juice
2 tbsp (30 ml) capers, rinsed and chopped
3 tbsp (24 g) toasted sliced almonds, roughly chopped
Pinch red pepper flakes (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat a large cast-iron skillet or grill pan over medium-high until very hot (2–3 minutes).
2. Toss asparagus with 1 tbsp (15 ml) olive oil, salt, and pepper. Add to the hot pan in a single layer and cook, turning occasionally, until lightly charred and tender-crisp, 5–7 minutes. Transfer to a platter.
3. In a bowl, combine parsley, garlic, lemon zest, lemon juice, capers, almonds, remaining 1 tbsp (15 ml) olive oil, and red pepper flakes (if using). Mix and season to taste with a pinch of salt and pepper.
4. Spoon the gremolata over the warm asparagus. Serve warm or at room temperature.

1. Heat a large cast-iron skillet or grill pan over medium-high until very hot (2–3 minutes).
2. Toss asparagus with 1 tbsp olive oil, salt, and pepper. Add to the hot pan in a single layer and cook, turning occasionally, until lightly charred and tender-crisp, 5–7 minutes. Transfer to a platter.
3. In a bowl, combine parsley, garlic, lemon zest, lemon juice, capers, almonds, remaining 1 tbsp olive oil, and red pepper flakes (if using). Mix and season to taste with a pinch of salt and pepper.
4. Spoon the gremolata over the warm asparagus. Serve warm or at room temperature.