Dress up asparagus with the zing of fresh, chopped parsley and lemon zest! Traditionally made with garlic, this allium-free version of gremolata gets its bite from pepperoncini (an idea from Dan Clapson at eatnorth.com), while still maintaining its Italian roots. Toasted sunflower seeds add a delicate crunch. Best part? This side-dish takes 10 minutes to make, start to finish!
Gluten free, allium free (no onions, no garlic) plant-based and vegan, grain free, soy free, nut free, corn free with easy low-FODMAP, nightshade free and AIP diet options.
This is a favorite side dish whether we have friends over or even if it’s ‘just us.’ The asparagus spears are pretty and have a nice crunch that makes them ‘fun’ to eat for the kiddo(s). The pepperoncini are mild, like pimento, but can be omitted for those on a nightshade free or AIP diet. We usually leave some of the asparagus (or sub green beans) without the gremolata so individuals have a choice of how they want to combine the flavors, if at all. With that, I’ll show you how we put this dish together.
Let’s begin!
Bring water in your steamer or pot to a boil.
This will be used for cooking the asparagus.
Note: Don’t love asparagus or on a low FODMAP diet? Feel free to substitute green beans!
Prepare the Gremolata
Mince the Italian flat leaf parsley and 1 pepperoncini. Zest and juice 1 lemon. Combine the parsley, lemon zest and pepperoncini in the bowl. This is your gremolata.
Add the olive oil, as well as salt, lemon juice and black pepper to taste. Voila! You have gremolata ‘dressing.’ Mix with a fork and set to the side.
Note: On a nightshade free or AIP diet? Omit the pepperoncini and add 1 tsp of vinegar or extra lemon juice to taste, if needed.
Prepare and Cook the Asparagus
Wash and trim the asparagus by snapping off the ends. Put the asparagus in the steamer or boiling water for 3-4 minutes, or until bright green.
Combine the two preparations
Remove the asparagus from heat, strain (if needed). Toss with the gremolata dressing and top with toasted sunflower seed kernels (Optional. Omit if on the AIP diet).
Serve!
Asparagus with Gremolata
Ingredients
- 1 lb Asparagus, trimmed
- 2 tbsp minced Italian flat leaf parsley
- 2 tsp lemon zest
- 1 minced pepperoncini
- 1 tbsp extra virgin olive oil
- 1 tsp lemon juice to taste
- 1 tbsp toasted sunflower seed kernels
Instructions
- Bring water to boil in your steamer or pot. This will be used to cook the asparagus.
- Wash the asparagus and snap the bottoms off to remove the hard-to-eat portion of the stem. Set the trimmed asparagus to the side.
- Mince parsley and 1 pepperoncini. Zest and juice 1 lemon. Combine 2 tbsp of parsley, 2 tsp zest, and minced pepperoncini in a bowl. This is the gremolata.
- Add the lemon juice and olive oil to the gremolata. This is your gremolata dressing.
- Cook the asparagus for 3-4 minutes in the steamer or boiling water. Remove from heat.
- Combine the asparagus with the gremolata dressing and toss with toasted sunflower seeds. Serve!
charlotte
7 Mar 2019love the site!
admin
7 Mar 2019Thanks, Charlotte 🙂 Hope you have a chance to try out the recipes!