Roasted Asparagus with Almond Gremolata (Printable Version)

Tender asparagus roasted to perfection, topped with zesty almond gremolata for crunch and brightness.

# Ingredient List:

→ For the Asparagus

01 - 1 lb fresh asparagus, trimmed
02 - 2 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper

→ For the Almond Gremolata

05 - 1/3 cup sliced almonds
06 - Zest of 1 lemon
07 - 1 small garlic clove, finely minced
08 - 1/4 cup fresh flat-leaf parsley, finely chopped
09 - 1 tbsp extra-virgin olive oil
10 - Pinch of sea salt

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Place the trimmed asparagus on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Arrange in a single layer.
03 - Roast in the preheated oven for 12-15 minutes, until tender and lightly browned.
04 - While asparagus roasts, toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring often, until golden and fragrant. Let cool slightly.
05 - In a small bowl, combine toasted almonds, lemon zest, minced garlic, chopped parsley, extra-virgin olive oil, and a pinch of sea salt. Toss gently to combine.
06 - Transfer roasted asparagus to a serving platter and sprinkle generously with the almond gremolata. Serve immediately.

# Expert Advice:

01 -
  • The gremolata transforms simple roasted asparagus into something that feels restaurant special but takes barely any extra effort
  • That crunch of toasted almonds against tender spears creates the kind of texture contrast that makes everyone reach for seconds
02 -
  • Dont skip the parchment paper because asparagus releases natural sugars that can stick stubbornly to bare metal pans
  • The gremolata can be made ahead and kept at room temperature for a couple hours, but add the olive oil right before serving so it stays fresh and bright
03 -
  • Room temperature asparagus roasts more evenly, so let it sit out for about 20 minutes before cooking
  • If your spears are thick and woody, use a vegetable peeler to shave the bottom inch or two before roasting

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