Asparagus with Walnut Gremolata

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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?


9 thoughts on “Asparagus with Walnut Gremolata

  1. Diana says:

    Hi Ben,
    Asparagus and gremolata are a great combo! I just love it. the second or third time I made this recipe I tossed the asparagus with a little evoo and baked it with the gremolata on top. Simple delicious.

  2. Diana M. says:

    Hi Ben, I just love this recipe. What a great combo! The only thing I did differently the second time I made this was to roast the asparagus which I first tossed with a little evoo and then scattered the gremolata on top. Great Stuff!

  3. Kevin says:

    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?

  4. Cheyanne @ No Spoon Necessary says:

    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!

  5. David @ Spiced says:

    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! :-)
    David @ Spiced recently posted…Strawberry Cheesecake Frozen YogurtMy Profile

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