This simple roasted asparagus gets a gourmet lift from a bright, herby mint gremolata — a perfect side for spring gatherings and holiday meals.
Spring means asparagus season. Whether you’re harvesting from your garden or picking up bunches at the market, roasted asparagus is an easy, elegant side. Roasting concentrates flavor and lets you cook a few bunches on a single sheet pan while you prepare a fresh, bright gremolata to finish the dish.
The Ingredients that Matter
Simple, seasonal components make this side shine:
- Asparagus. Choose firm, vibrant green stalks of uniform thickness. Thin, pencil-size spears cook quickly and stay tender in 5–7 minutes; thicker “drumstick” spears take longer and can be stringy. If using thick stalks, peel the lower portion of the stems to remove any toughness.
- Fresh Mint. Use fresh mint for its bright herbal character. Mint pairs beautifully with lemon and garlic and brings a refined, unexpected note to savory dishes like this gremolata.
- Lemon zest. Use lemon zest in the gremolata to add floral, citrusy aroma without adding too much acid, which can dull green vegetables. Save any lemon juice or wedges for serving just before eating.
About the Technique
Two techniques are key to a great result:
- Avoid mushy asparagus. Asparagus is delicate and releases moisture as it cooks. Roast over high, dry heat so the stalks brown and develop flavor without becoming soft and watery. Check doneness with a fork and remove the pan while the spears still have a little resistance — they will finish cooking off the sheet tray.
- Make a chopped gremolata. Gremolata is a finely chopped green sauce of fresh herbs, lemon zest and garlic. It should be light and slightly coarse rather than oily like a pesto. Chop parsley, mint, garlic and lemon zest together and sprinkle the mixture over the hot asparagus just before serving so the heat releases the aromatics.
Roasted Asparagus with Mint Gremolata
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- Author: Adam Dolge
- Total Time: 15 min
- Yield: 2 cups 1x
Description
This straightforward roasted asparagus recipe is finished with a bright mint-parsley gremolata. It’s a quick, flavorful side that works for weeknight dinners or spring gatherings.
Ingredients
- 1 bunch asparagus spears, tough stems trimmed
- 2 Tbsp olive oil
- ¼ tsp plus 1 pinch table salt, divided
- ¼ tsp plus 1 pinch black pepper, divided
- ¼ cup loosely packed fresh parsley leaves
- ¼ cup loosely packed fresh mint leaves
- 1 medium clove garlic
- zest of 1 lemon, plus lemon wedges for serving
Instructions
- Preheat the oven to 450°F and position a rack in the lower third. Line a sheet tray with parchment paper.
- Arrange the asparagus on the prepared tray. Drizzle with olive oil and sprinkle with ¼ teaspoon each salt and pepper. Toss gently to coat and spread the spears into a single layer. Roast until just tender and lightly browned: about 5–7 minutes for thin asparagus, or around 10 minutes for thicker stalks. A fork should meet slight resistance.
- While the asparagus roasts, finely chop the parsley, mint, garlic and lemon zest with the remaining pinch of salt and pepper to form a rough gremolata. Transfer the hot asparagus to a serving platter, sprinkle the gremolata over the top, and serve with lemon wedges.
Notes
- Peel thick asparagus stalks to reduce stringiness.
- Prepare the gremolata just before serving; it fades if it sits too long.
- Store leftovers in an airtight container for up to 3 days. They are tasty cold or at room temperature.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Sides
- Method: roast
- Cuisine: holiday sides