Charred Asparagus with Lemon, Caper and Parsley-Garlic Topping

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Total 16 min

Ingredients

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

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.