Roasted Asparagus with Feta and Basil Pistachio Gremolata
Fresh seasonal asparagus gets a major injection of flavor when the residual heat from roasting the vegetable marries with the essential oils in an herbaceous spring gremolata. This simple yet elegant side is a perfect accompaniment to grilled fish or roast chicken.
Course: Side Dish
Keyword: Roasted asparagus
1poundfresh asparaguswashed and trimmed
2teaspoonsextra virgin olive oil
½teaspooncoarse Kosher salt
¼teaspoonfreshly cracked black pepper
For the gremolata:
1Tablespoonfresh lemon zestfrom 1 large lemon or 2 small ones
2teaspoonsfresh garlicminced (about 2 medium cloves)
1Tablespoonroasted pistachiosfinely chopped
Preheat oven to 400.
After asparagus is washed and trimmed, place it on a large baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast the asparagus for 8-12 minutes until crisp-tender. Roasting time will depend on the thickness of your stalks.
While the asparagus roasts, make the gremolata. Combine the garlic, pistachios, lemon zest and basil in a small bowl.
Toss the gremolata with the hot asparagus. Place on a serving platter, top with feta cheese crumbles, and serve immediately.