Asparagus with Walnut Gremolata

Asparagus with Walnut Gremolata is a simple, fresh, and delicious spring dish.

Asparagus with Walnut Gremolata

This post originally appeared in May 2016. I have updated the pictures while the text remains the same. 

Hello, spring! Glad you are finally here. Why did it take so long? You should have been here in April or better in March. All right, sorry for being grumpy. I really am happy you’re here so I’ve got something totally awesome to greet you – Asparagus with Walnut Gremolata.

Indeed, with what produce do you associate spring?

Herbs? Sure.

Radishes? Absolutely.

Rhubarb? Please, do not pronounce this name. I have a little problem – I cannot find it yet.

Asparagus? Bingo!

Delicate, fresh, crunchy, juicy, and with such a lovely green color. To me, asparagus is a quintessence of spring deliciousness. The most important thing about asparagus is having it crisp and firm. Who would like having mushy asparagus? Count me out! That’s why cooking asparagus just for a few minutes and cooling it down in cold water to stop the process of cooking are things to remember.

Few posts back I had a recipe for Asparagus Mimosa which absolutely confused you guys. That’s true – for the most people “Mimosa” is a fancy cocktail rather than solid food. Some of you were even asking should asparagus be processed in the blender before serving.

This recipe for Asparagus with Walnut Gremolata won’t baffle you, folks. Everything is simple here. Well, I hope there’s no a cocktail named gremolata. Sure, I could have named this simpler, like Asparagus with Walnut and Parsley Condiment, but Asparagus with Walnut Gremolata sounds fancy. You know my thing for fancy and sophisticated names, do you?

In fact, this gremolata is a simple thing to make, and it does not require any fancy ingredients – just parsley, walnuts, parmesan, lemon, olive oil, garlic, and salt. Sounds good?

Now imagine how this gremolata works with asparagus! Perfect combo!

Perfect spring combo!

What’s your favorite spring produce (Don’t forget the word “Rhubarb” is forbidden)? What’s your favorite way to serve asparagus?

 

Asparagus with Walnut Gremolata

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Asparagus with Walnut Gremolata is a quintessence of spring deliciousness and freshness. Parsley, walnuts, lemon, olive oil, Parmesan, and garlic combined in this gremolata, make the perfect addition to asparagus.

Ingredients

  • 1 pound fresh asparagus, trimmed
  • 1 cup Italian parsley, packed
  • 2/3 cup toasted walnuts
  • 1/3 grated Parmesan
  • 2-3 tablespoons freshly squeezed lemon juice
  • 2 teaspoons olive oil
  • 1-2 garlic gloves, or to taste
  • salt

Instructions

  1. Cook the asparagus in boiling water, just until it turns bright green, about 2-3 minutes. Place the asparagus under the cold running water to stop the cooking process. Drain.
  2. To make the gremolata, combine the walnuts, parsley, garlic, and Parmesan and blend in the processor until the mixture resembles crumbs. Add the lemon juice and oil and process again until blended and resembles slightly paste consistency.
  3. Top the asparagus with the gremolata and serve at once or chill until ready to serve.
  4. Enjoy!

Notes

havocinthekitchen.com

http://www.havocinthekitchen.com/asparagus-with-walnut-gremolata/

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  1. I love reading blogs like this one. Very informative and creative. Your recipe is so easy to make but also at the same time it looks so delicious. I love the spring! Everything is so full of fun and joy. Thank you very much for sharing this recipe. I will definitely try to make it as soon as possible. Do you like spring too?

  2. It has definitely been spring around these parts, Ben, so I’m glad the season finally made its way up towards you! Asparagus is quintessential spring, and it happens to be one of my favorties, so I’m LOVING this dish! Asparagus with loads of walnut gremolata looks deeeeelish! I’ll take a serving platter full of this please! Cheers, buddy!

  3. Hello, spring! This looks like such a delicious (and easy) recipe to make, Ben. Asparagus has been on sale like crazy at the store here, so I might just need to pick up some more. And I have always been a fan of ‘Gremolata.’ It just sounds so fancy…when in reality, it couldn’t be easier to make! The title sounds like something off the menu at a fancy restaurant! :-)
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