Roasted Asparagus with Pecorino Gremolata

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Next up on our brunch menu is Roasted Asparagus.  Of course, Asparagus is the poster child for spring.  It also has a certain elegance (as much as a vegetable can be elegant), which is lovely for a holiday.  The beautiful green color will look great on any table.  More importantly, it roasts quickly, leaving the oven available for the rest of the meal.

O.k., I admit it’s not really a gremolata by definition.  I left out the raw garlic, because I thought that would be a bit much for a brunch dish.  The resulting topping is bright and fresh with no strong bite.  The lemon juice allows the gremolata to be made ahead without the parsley discoloring.

  • 1 Lb. Asparagus
  • Zest of 1 Lemon
  • 4 Tbsp. Olive Oil
  • 1/4 Cup Parsley, Finely Chopped
  • 1/4 Cup Pecorino Romano Cheese, Finely Shredded
  • 2 Tbsp. Lemon Juice
  • Salt and Pepper

Prepare the parsley, lemon zest and cheese.

Asparagus with pecorino9 The Well Floured Kitchen

Mix those in a bowl then stir in 3 Tbsp of the olive oil and the lemon juice.  Can be made ahead up to this point and refrigerated.

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Wash and trim the ends off the asparagus.  Toss with remaining tablespoon of olive oil, and a nice sprinkling of salt and fresh ground pepper.  Roast at 400° for 10 minutes.

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Place on a serving dish and top with gremolata.

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Shared with:  What’s Cookin’ Wednesday.

0 Responses to Roasted Asparagus with Pecorino Gremolata

  1. Looks simple, yet yummy.

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