Roast Asparagus With Long Pepper Gremolata Recipe
- 1 bunch (1 pound) 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
- Turn on broiler and adjust rack to 4 to 6 inches from heat source. Trim bottom two inches off asparagus, rub with oil, and season well with salt. Arrange in a single layer in an oven-safe skillet or baking sheet.
- Broil for two to three minutes, then check on asparagus for signs of light charring and a bright green color. Very thin spears may be finished at this point. Squeeze gently with tongs. If still very firm, return to broiler for another two to three minutes, or until spears bend slightly but break with a snap.
- Combine long pepper, coriander, garlic, and lemon zest in a small bowl and mix to combine. Toss with asparagus and serve immediately.
asparagus, oil, long pepper, coriander, garlic, lemon
Taken from www.seriouseats.com/recipes/2011/04/roast-asparagus-with-long-pepper-gremolata-recipe.html (may not work)