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Roasted Asparagus with Gremolata

Prep Time:

Cook Time:

8-11 min






15 min

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About the Recipe


The thickness of the asparagus spears will determine the roasting time, so be aware of that. Peeling the outer layer of the asparagus spears makes them more tender as well as enhancing their appearance. That said, it is a bit tedious so if you're making this for a crowd, and you don’t have a lot of extra time to spare, you can skip this step.


1 cup of bread crumbs

⅔  cup of freshly grated parmesan cheese

Zest from 1 lemon*

⅓ cup of freshly chopped flat leaf parsley**

1 clove of garlic minced

1 bunch of asparagus, washed patted dry and peeled (if doing this)

2 TBSP of extra virgin olive oil

1 tsp of salt

1 TBSP of fresh lemon juice

Frying Pan


Step 1

Preheat your oven to 400 degrees.

Step 2

Peel the outer layer of the asparagus spears (optional).

Step 3

Combine all the above gremolata ingredients in a bowl and mix together.  Store the leftover mixture in the refrigerator.

Step 4

Line a baking sheet with foil or parchment paper***  (this makes for easier clean up)

Place the asparagus on the sheet pan in a single layer.

Step 5

Combine the EVOO, salt and lemon juice and mix together and pour over the asparagus being careful to coat the spears evenly.

Step 6

Roast in the oven for 7-8  minutes for thin asparagus, 9-11 for medium stalks. 

Remove to a serving dish and sprinkle with gremolata.  Enjoy!

Cook's notes:

​* When zesting a lemon, you only want the outer most surface of the lemon; not the white part (the pith) as it’s bitter​.

**Flat leaf parsley is also called Italian parsley

***parchment paper is a marvel! It tolerates high baking temps and makes for easy clean up.  It can be found in most supermarkets.

hand mixer

Buon Appetito!

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