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Forager’s Fire-Grilled Wild Asparagus and Lemon Balm Gremolata
Serves 2 to 4
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.
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Ingredients
- 1 bunch wild asparagus, trimmed
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1/4 tsp (1 mL) sea salt
- 1/4 tsp (1 mL) black pepper
- Zest of 1 lemon
- 2 Tbsp (30 mL) finely chopped fresh lemon balm
- 1 garlic clove, peeled and minced
- 2 Tbsp (30 mL) toasted hazelnuts, finely chopped
- 1 Tbsp (15 mL) extra-virgin olive oil (for gremolata)
Directions
01
Preheat grill or cast iron pan to medium-high heat.
02
Toss asparagus with olive oil, salt, and pepper. Grill for 3 to 5 minutes until slightly charred and tender.
03
Meanwhile, in small bowl, mix lemon zest, lemon balm, garlic, hazelnuts, and olive oil.
04
Transfer grilled asparagus to serving plate and top with lemon balm gremolata.
