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Grilled Asparagus with Hazelnut Gremolata
recipe
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London
Grilled Asparagus with Hazelnut Gremolata
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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$1.00
Savor this delicious grilled asparagus recipe topped with a flavorful hazelnut gremolata. A perfect dish for the grilling season that is dairy-free, gluten-free, and vegetarian-friendly.
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You Need

4-6 servings

  • For the Grilled Asparagus

    • 500g (approx 2 bunches) medium asparagus
    • 1 tbsp olive oil (or confit garlic oil)
    • a good sprinkling of Malden salt

  • For the Hazelnut Gremolata

    • 100g hazelnuts, toasted and skins rubbed off
    • 1 small bunch flat leaf parsley (approx 15g)
    • 2 garlic cloves
    • zest of 1 unwaxed lemon

    • How To

      For the Gremolata

      1. Crush the garlic cloves with salt to make a paste.
      2. Finely chop the parsley together with the crushed garlic and add in the crushed or roughly chopped hazelnuts and lemon zest.

      For the Asparagus

      1. Bring a large shallow pan of water to a rapid boil and salt generously.
      2. Trim the asparagus by breaking off the tough ends naturally.
      3. Blanch for 1-2 minutes, then drain and cool under cold water or ice bath.
      4. Heat coals, an oven grill, or a grill pan.
      5. Dress asparagus with olive oil and salt, grill until colored but not charred (2-4 minutes).
      6. Sprinkle with gremolata and serve.