Oven Roasted Asparagus With Gremolata Butter
Andrea Potischman
Jun 7, 2017
You should eat some asparagus this Spring. And they can be so much better than a lot of restaurants make them. April to June is the typical growing season and the best time to eat them–since you can find them with tender stalks and vibrant green colors. Thicker, older stems produce a woody and much tougher vegetable.
Asparagus are a great source of vitamin B6, calcium, iron, and zinc and an excellent source of dietary fiber, protein, vitamin C, vitamin E, vitamin K, and folic acid. The most significant issue I find with this versatile vegetable is that chefs often overcook them. My goal is always to make them tender but with an unmistakable crunch.
Asparagus in History
A recipe for asparagus is in the oldest surviving cookbook, Apicius’s third-century AD De re Coquinaria Bool III. In a nutshell, asparagus has been around for a very long time. While I enjoy a lightly roasted asparagus straight up, I think asparagus often benefits from a little bit of love and attention to bring out its best flavor.
This recipe does just that. Garlic and lemon zest complement the earthy flavor without overpowering the vegetable itself. From a nutritional perspective, asparagus is naturally low in calories. Need more convincing on the health benefits of asparagus, be sure to check out “10 Reasons You Should Eat More Asparagus” on the website Health.
Oven Roasted Asparagus With Gremolata Butter
Ingredients:
- 2 pounds asparagus, trimmed
- 2 tablespoons unsalted butter
- 2 teaspoons fresh lemon zest
- Juice of 1/2 lemon
- 2 garlic cloves, minced
- 3 tablespoons fresh parsley, finely chopped
- 2 tablespoons Extra-Virgin olive oil
- Salt and freshly ground black pepper to taste
Directions:
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Place the trimmed asparagus on the baking sheet and set aside.
- In a small sauté pan, melt the butter over medium-high heat. Add the lemon zest and garlic and cook while stirring for about 1 minute. Remove from the heat and add the lemon juice.
- Pour the butter mixture over the asparagus and lightly toss the asparagus to coat. Season to taste with salt and pepper. Place on the place and roast in the oven for 20 minutes until tender but still crisp. Remove from the oven and let cool slightly. Sprinkle with fresh parsley and serve warm.
I made this delicious asparagus recipe for a dinner party last night – it was a total hit! The deep garlicky flavor of the marinade was delightfully offset by the brightness of lemon. Unexpected and sophisticated – I will be making this again. Thanks so much for posting!
This is such a lovely review of my recipe! Thank you Katie, so glad you liked it and thanks for sharing this with me 🙂