Best Lemon Parsley Asparagus Recipes

PASTA WITH LEMON ASPARAGUS & HAZELNUT GREMOLATA GREMOLATA IS TRADITIONALLY MADE WITH PARSLEY, GARLIC, AND LEMON ZEST, AND IS USED AS A TOPPING OVER A VARIETY OF FOODS. IN THIS VERSION, HAZELNUTS ARE A

Steps:

• Gremolata
• ¼ cup GF panko breadcrumbs
• ¼ cup hazelnuts, medium chopped
• ½ Tbsp dried parsley
• ½ tsp Italian seasoning
• ¼ tsp salt
• ¼ tsp pepper
• Zest from ½ lemon
• Tbsp olive oil
• Instructions
• Boil pasta according to directions, reserve ½ cup of liquid to use in sauce.
• To prepare Gremolata, toast panko and nuts in dry skillet over med-high heat until panko turns golden brown. Add remaining ingredients and stir until combined. Set aside.
• Steam or boil asparagus until just tender-crisp. Drain and set aside.
• In a skillet, heat olive oil over medium heat and cook garlic for about a minute. Add asparagus, pasta, and remaining ingredients (except cheese), and stir until combined. Add just enough of the reserved pasta water until a bit of a sauce is created. Bring to a simmer and season with salt and pepper. Remove from heat and stir in cheese to thicken sauce.
• Divide among 4 dishes and top with 1-2 Tbsp of the gremolata.

LEMON-PARSLEY ASPARAGUS

Steps:

• Boil 2 bunches asparagus 4 to 5 minutes; drain. Mix 1/2 cup chopped parsley, 1 tablespoon each lemon zest and juice, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper in a bowl. Drizzle the asparagus with olive oil and top with the parsley mixture.

GRILLED CHICKEN W/ LEMON & GARLIC GRILLED ASPARAGUS WITH SHALLOTS & PARSLEY

Steps:

• Grilled chicken 1. Wash chicken in hot water. Dry, cut out the back bone. Split the chicken in half. Cut lemon in half. Coat with olive oil. Season with salt and pepper. Place in a saute pan a with the lemon. Place in a 450 oven for 22 minutes, skin side up. When cooked, remove to a platter and cover, let rest for 10 minutes. Put pan on stove, add garlic, squeeze the lemon juice into pan, add butter and make a gravy. 2. Cut chicken into 12 pieces. Place on the platter and spoon gravy on top. Serve with asparagus. Grilled asparagus 1. Wash asparagus. Don't trim! 2. In a pot of boiling, salted water, cook asparagus for 30 seconds, remove and let cool. 3. Make vinaigrette: peel and mince shallot, mix with a tablespoon olive oil and vinegar, salt & pepper. Over a grill, coat asparagus with 1 teaspoon olive oil and salt and pepper. grill until golden brown. Put on the chicken platter and coat with shallot vinaigrette.