Ingredients

The following ingredients have 4 Servings
  • 1 pound fresh asparagus (trimmed)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sea salt
  • 1 clove garlic (minced)
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon lemon zest (grated)
  • Black pepper (to taste)
  • 2 whole lemons (cut in half)
  • Shaved Parmesan cheese (to serve (optional))
  • ¼ cups fresh parsley leaves (washed, dried thoroughly, and finely chopped)
  • 1 teaspoon grated lemon zest
  • 2 teaspoons preserved lemon rind (rinsed and finely chopped)
  • 1 large clove garlic (grated)
  • sea salt and black pepper (to taste)

Instruction

  • Place asparagus in a wide, shallow bowl and drizzle with olive oil and balsamic vinegar. Add sea salt, garlic, oregano and lemon zest. Add black pepper, to taste. Gently toss to combine and marinate for 15-20 minutes.
  • Place 6 or 8 inch bamboo skewers in a glass off warm water to soak.
  • Combine gremolata ingredients in a small bowl. Season with salt and black pepper, to taste, and set aside.
  • Spray grill grates with non-stick cooking spray and preheat grill to medium-high.
  • Use the presoaked bamboo skewers to pierce asparagus pieces on batches of 4-5 a few inches apart in the middle to make it easier to flip and prevent from slipping between the grates.
  • Place asparagus and lemon halves over direct heat and grill for 3-4 minutes per side, or until they are crisp tender.
  • Remove from heat and transfer to a serving dish. Top with gremolata and serve immediately with grilled lemons for squeezing and shaved Parmesan cheese, if desired.