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.
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.
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.
Place on a serving dish and top with gremolata.