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–+ servings
Fire grilled wild asparagus
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Forager’s Fire-Grilled Wild Asparagus and Lemon Balm Gremolata

Servings 2

Ingredients

  • 1 bunch wild asparagus trimmed
  • 1 Tbsp extra-virgin olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • Zest of 1 lemon
  • 2 Tbsp finely chopped fresh lemon balm
  • 1 galic clove peeled and minced
  • 2 Tbsp toasted hazelnuts finely chopped
  • 1 Tbsp extra-virgin olive oil (for gremolata)

Instructions

  • Preheat grill or cast iron pan to medium-high heat.
  • Toss asparagus with olive oil, salt, and pepper. Grill for 3 to 5 minutes until slightly charred and tender.
  • Meanwhile, in small bowl, mix lemon zest, lemon balm, garlic, hazelnuts, and olive oil.
  • Transfer grilled asparagus to serving plate and top with lemon balm gremolata.