Charred Asparagus with Lemon, Caper and Parsley-Garlic Topping

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 lb (450 g) asparagus, woody ends trimmed
1 1/2 tbsp (22 ml) olive oil, plus more if needed
1/2 tsp (2.5 ml) kosher salt
1/4 tsp (1.25 ml) freshly ground black pepper
1 tbsp (15 ml) capers, drained and finely chopped
1 tsp (5 ml) lemon zest
1 tbsp (15 ml) fresh lemon juice
2 tbsp (30 ml) finely chopped fresh parsley
1 small garlic clove, finely grated (optional)
1 tbsp (15 ml) extra-virgin olive oil
Pinch red pepper flakes
2 tbsp (30 ml) toasted sliced almonds (optional)
1 oz (28 g) Parmesan, shaved (optional)

Show original ingredient measurements

1 lb (450 g) asparagus, woody ends trimmed
1 1/2 tbsp (22 ml) olive oil, plus more if needed
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 tbsp capers, drained and finely chopped
1 tsp lemon zest
1 tbsp fresh lemon juice
2 tbsp finely chopped fresh parsley
1 small garlic clove, finely grated (optional)
1 tbsp extra-virgin olive oil
Pinch red pepper flakes
2 tbsp toasted sliced almonds (optional)
1 oz (28 g) Parmesan, shaved (optional)

Instructions

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

1. Pat asparagus dry, then toss with 1 1/2 tablespoons (23 ml) olive oil, salt, and pepper.
2. Heat a large cast-iron skillet or grill pan over medium-high until very hot. Add asparagus in a single layer and cook, turning occasionally, until crisp-tender and charred in spots, 4–6 minutes depending on thickness.
3. While asparagus cooks, make the gremolata: In a small bowl, combine capers, lemon zest, lemon juice, parsley, garlic (if using), extra-virgin olive oil, and red pepper flakes. Stir to combine and adjust salt to taste if needed.
4. Transfer asparagus to a platter and spoon about two-thirds of the gremolata over the top. Toss gently to coat.
5. Finish with toasted almonds and shaved Parmesan, if using, and drizzle remaining gremolata over just before serving.

1. Pat asparagus dry, then toss with 1 1/2 tablespoons olive oil, salt, and pepper.
2. Heat a large cast-iron skillet or grill pan over medium-high until very hot. Add asparagus in a single layer and cook, turning occasionally, until crisp-tender and charred in spots, 4–6 minutes depending on thickness.
3. While asparagus cooks, make the gremolata: In a small bowl, combine capers, lemon zest, lemon juice, parsley, garlic (if using), extra-virgin olive oil, and red pepper flakes. Stir to combine and adjust salt to taste if needed.
4. Transfer asparagus to a platter and spoon about two-thirds of the gremolata over the top. Toss gently to coat.
5. Finish with toasted almonds and shaved Parmesan, if using, and drizzle remaining gremolata over just before serving.