Forager’s Fire-Grilled Wild Asparagus and Lemon Balm Gremolata
Servings
2-4
Servings
2-4
Ingredients
  • 1bunch wild asparagustrimmed
  • 1Tbsp extra-virgin olive oil
  • 1/4tsp sea salt
  • 1/4tsp black pepper
  • Zest of 1 lemon
  • 2Tbsp finely chopped fresh lemon balm
  • 1 galic clovepeeled and minced
  • 2Tbsp toasted hazelnutsfinely chopped
  • 1Tbsp extra-virgin olive oil (for gremolata)
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.