Grilled Jumbo Asparagus with Morel Mushrooms & Almond-Parsley Gremolata
A fresh blend of parsley, garlic, almonds and red pepper flakes adds big flavor to grilled asparagus stalks.
2 pounds jumbo asparagus, trimmed of any tough ends
¼ cup blanched whole almonds
¼ cup fresh parsley, chopped
2 garlic cloves, minced
2 teaspoons lemon zest
¼ teaspoon crushed red pepper flakes
1 cup Morel mushrooms, sautéed in 2 tablespoons olive oil or butter
Sea salt and fresh ground pepper.
1. Set a heavy skillet over medium-low heat. Add almonds and toast, tossing frequently, until golden brown, about 5 minutes total. Let cool to room temperature, then chop finely.
2. In a small bowl, combine chopped almonds, chopped parsley, grated garlic, lemon zest, and red pepper flakes. Stir to combine. Add 4 tablespoons of olive oil and stir to combine. Season to taste with salt.
3. Set a grill cooking grate in place, cover the grill and allow to preheat for 5 minutes. While the grill is preheating, place asparagus in a large bowl and toss with 1 tablespoon olive oil, coating evenly. Season with salt and pepper.
4. Add asparagus to grill and cook, turning occasionally, until well charred and tender, about 6 minutes total depending on the thickness of the stalks. Transfer asparagus to a serving platter and spoon the prepared gremolata and sautéed Morel mushrooms over the top. Serve immediately.