Serious Eats: Recipes

Roast Asparagus with Long Pepper Gremolata

[Photograph: Max Falkowitz]

Now's the time of year when I eat asparagus once or twice a week. To change things up from the usual, I dressed it with a modified gremolata—typically a mixture of citrus zest, minced garlic, herbs, and spices. This version takes advantage of long pepper's sweet pungency, fleshed out by coriander, enlivened by lemon. It's a simple—and a favorite—way to enjoy long pepper. And asparagus, for that matter.

Since the spices aren't cooked at all, they are best toasted before grinding to bring out their flavors.

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