Skillet-Charred Asparagus with Almond-Parsley Herb Garnish

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Total 16 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1/2 lb (680 g) asparagus, woody ends trimmed
2 tbsp (30 ml) olive oil, divided
1/2 tsp (2.5 ml) kosher salt, plus more to taste
1/4 tsp (1.25 ml) freshly ground black pepper
1/3 cup (30 g) sliced almonds
1 small garlic clove, finely grated or minced
2 tbsp (8 g) finely chopped fresh flat-leaf parsley
1 tsp (5 ml) finely grated lemon zest
1 tsp (5 ml) fresh lemon juice (optional)
Pinch red pepper flakes (optional)

Show original ingredient measurements

1 1/2 lb (680 g) asparagus, woody ends trimmed
2 tbsp (30 ml) olive oil, divided
1/2 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper
1/3 cup (30 g) sliced almonds
1 small garlic clove, finely grated or minced
2 tbsp (8 g) finely chopped fresh flat-leaf parsley
1 tsp finely grated lemon zest
1 tsp fresh lemon juice (optional)
Pinch red pepper flakes (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Toast the almonds in a dry skillet over medium heat, stirring, until golden and fragrant, 3–4 minutes. Transfer to a board and roughly chop; let cool slightly.
2. Make the gremolata: In a small bowl, combine chopped almonds, garlic, parsley, lemon zest, a pinch of salt, and red pepper flakes if using. Stir in 1 tablespoon (15 ml) olive oil and the lemon juice (optional) to moisten; set aside.
3. Heat a large skillet or grill pan over medium-high until hot. Toss asparagus with the remaining 1 tablespoon (15 ml) olive oil, 1/2 teaspoon (2.5 ml) salt, and black pepper. Cook, turning occasionally, until charred in spots and tender-crisp, 4–6 minutes (thicker spears may need 1–2 minutes more).
4. Transfer asparagus to a platter and spoon the almond-parsley gremolata over the top. Serve immediately.

1. Toast the almonds in a dry skillet over medium heat, stirring, until golden and fragrant, 3–4 minutes. Transfer to a board and roughly chop; let cool slightly.
2. Make the gremolata: In a small bowl, combine chopped almonds, garlic, parsley, lemon zest, a pinch of salt, and red pepper flakes if using. Stir in 1 tablespoon olive oil and the lemon juice (optional) to moisten; set aside.
3. Heat a large skillet or grill pan over medium-high until hot. Toss asparagus with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Cook, turning occasionally, until charred in spots and tender-crisp, 4–6 minutes (thicker spears may need 1–2 minutes more).
4. Transfer asparagus to a platter and spoon the almond-parsley gremolata over the top. Serve immediately.