Asparagus with Gremolata
Baked asparagus is delicious with a nice sear and a little salt and pepper. However, the addition of homemade gremolata completely changes the flavor of this dish! Don’t skip out on this component – it really enhances the recipe.
5 minutes
30 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 55 |
| Fat: | 3 g |
| Carbohydrates: | 5 g |
| Protein: | 3 g |
| Cholesterol: | 3 g |
| Sodium: | 4 mg |
| Fiber: | 3 g |
| Sugars: | 3 g |
| Calculated per serving. | |
Serves: 4
Ingredients
- 2 lb2 lb2 lb Asparagus, rinsed and ends removed
- Salt and Pepper, to taste
- 1 Tbsp1 Tbsp1 Tbsp Duck Fat
- 1 bunch1 bunch1 bunch Parsley, finely chopped (for the Gremolata)
- 1/21/21/2 Lemon, juice and zest only (for the Gremolata)
- 1 clove1 clove1 clove Garlic, minced (for the Gremolata)
- Salt and Pepper, to taste (for the Gremolata)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 400 degrees.
- Place the asparagus in a baking dish, season with salt and pepper, and top with the duck fat.
- Place the asparagus in the hot oven for 5 minutes. Then, remove, stir, and place it back in the oven to cook for another 25-30 minutes.
- Meanwhile, to begin the Gremolata, rinse the parsley under cool water, and pat dry thoroughly.
- Finely chop the parsley, and place it in a medium-sized mixing bowl.
- Add the juice and zest of half a lemon, the minced garlic, salt, and pepper to the bowl, and stir to combine all ingredients.
- Remove the asparagus from the oven, top it with the Gremolata, and serve.
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