Roast Asparagus with Long Pepper Gremolata
Roasted asparagus gets a bold finish from lemon zest, garlic, coriander and long pepper for a fast side with bright, savory heat.
Prep 10 min · Cook 5 min · Total 15 min · Makes 4 servings
Ingredients
- 1 bunch asparagus
- 2 tablespoons oil
- 1 1/2 teaspoons long pepper, toasted and freshly ground
- 1 1/2 teaspoons coriander, toasted and freshly ground
- 4 cloves garlic, minced
- Zest of one lemon
Directions
- Heat the broiler, then set the rack 4 to 6 inches from the heat. Cut away the bottom 2 inches of the asparagus, coat the spears with oil, and salt them generously. Spread them out in one even layer on a baking sheet or in a skillet that can go under the broiler.
- Slide the asparagus under the broiler for 2 to 3 minutes, then take a look. You want vivid green spears with a little color in spots; very slender asparagus may already be done. Press the spears gently with tongs, and if they still feel quite stiff, put them back under the broiler for another 2 to 3 minutes, until they flex a bit but still snap when broken.
- In a small bowl, stir together the long pepper, coriander, garlic, and lemon zest. Scatter the mixture over the hot asparagus, toss to coat, and serve right away.