Forager’s Fire-Grilled Wild Asparagus and Lemon Balm Gremolata

Crisp, fire-kissed wild asparagus is paired with a bright, citrusy gremolata made from lemon balm, a herb known to ease stress and aid digestion, for a dish that feels as vibrant as summer itself.

This recipe originally appeared on alive.com as “Forager’s Fire-Grilled Wild Asparagus and Lemon Balm Gremolata.”

Forager’s Fire-Grilled Wild Asparagus and Lemon Balm Gremolata

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Servings

2-4

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Ingredients

• 1 bunch wild asparagus trimmed
• 1 Tbsp extra-virgin olive oil
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• Zest of 1 lemon
• 2 Tbsp finely chopped fresh lemon balm
• 1 galic clove peeled and minced
• 2 Tbsp toasted hazelnuts finely chopped
• 1 Tbsp extra-virgin olive oil (for gremolata)

Ingredients 1 bunch wild asparagus trimmed 1 Tbsp extra-virgin olive oil 1/4 tsp sea salt 1/4 tsp black pepper Zest of 1 lemon 2 Tbsp finely chopped fresh lemon balm 1 galic clove peeled and minced 2 Tbsp toasted hazelnuts finely chopped 1 Tbsp extra-virgin olive oil (for gremolata)

Servings 2-4 Print Recipe

Instructions

1. Preheat grill or cast iron pan to medium-high heat.
2. Toss asparagus with olive oil, salt, and pepper. Grill for 3 to 5 minutes until slightly charred and tender.
3. Meanwhile, in small bowl, mix lemon zest, lemon balm, garlic, hazelnuts, and olive oil.
4. Transfer grilled asparagus to serving plate and top with lemon balm gremolata.