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Roast Asparagus with Long Pepper Gremolata

Difficulty:Easy

Ingredients

  • ■   DeCarlo Il Classico Novello Extra Virgin Olive Oil

Description

Ingredients 1 bunch (1 pound) asparagus 2 tablespoons DeCarlo Il Classico Novello Extra Virgin Olive Oil 1 1/2 teaspoons Long Peppers, toasted and freshly ground 1 1/2 teaspoons Ground Coriander 4 cloves Sweet White Garlic by Mas Portell, minced Trapani Sea Salt, to taste Zest of one lemon Directions Turn on broiler and adjust rack to 4 to 6 inches from heat source. Trim bottom two inches off asparagus, rub with DeCarlo Il Classico Novello Extra Virgin Olive Oil, and season well with Trapani Sea Salt. Arrange in a single layer in an oven-safe skillet or baking sheet. Broil for two to three minutes, then check on asparagus for signs of light charring and a bright green color. Very thin spears may be finished at this point. Squeeze gently with tongs. If still very firm, return to broiler for another two to three minutes, or until spears bend slightly but break with a snap. Combine Long Pepper, Ground Coriander, Sweet White Garlic, and lemon zest in a small bowl and mix to combine. Toss with asparagus and serve immediately. Recipe adapted from and photo courtesy of www.seriouseats.com

  • 1. Turn on broiler and adjust rack to 4 to 6 inches from heat source.
  • 2. Trim bottom two inches off asparagus, rub with DeCarlo Il Classico Novello Extra Virgin Olive Oil, and season well with Trapani Sea Salt.
  • 3. Arrange in a single layer in an oven-safe skillet or baking sheet.
  • 4. Broil for two to three minutes, then check on asparagus for signs of light charring and a bright green color.
  • 5. Very thin spears may be finished at this point.
  • 6. Squeeze gently with tongs. If still very firm, return to broiler for another two to three minutes, or until spears bend slightly but break with a snap.
  • 7. Combine Long Pepper, Ground Coriander, Sweet White Garlic, and lemon zest in a small bowl and mix to combine.
  • 8. Toss with asparagus and serve immediately.
  • 9. Recipe adapted from and photo courtesy of www.seriouseats.com

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