Serious Eats: Recipes
Roast Asparagus with Long Pepper GremolataNow'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.