Side Dish: United States – Charred Asparagus with Almond Herb Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Total 22 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 lb (680 g) asparagus, woody ends trimmed
2 tbsp (30 ml) extra-virgin olive oil, plus 1 tsp (5 ml) for gremolata
Kosher salt, to taste
Freshly ground black pepper, to taste
1 / 3 cup (35 g) whole almonds, toasted and finely chopped
1 small lemon, zested (about 2 tsp (10 ml)) and juiced (about 2 tsp (10 ml))
2 tbsp (8 g) fresh parsley, finely chopped
1 tsp (1 g) fresh dill, finely chopped
1 small garlic clove, finely grated or minced
Pinch of red pepper flakes (optional)

Show original ingredient measurements

1 1 / 2 lb (680 g) asparagus, woody ends trimmed
2 tbsp (30 ml) extra-virgin olive oil, plus 1 tsp (5 ml) for gremolata
Kosher salt, to taste
Freshly ground black pepper, to taste
1 / 3 cup (35 g) whole almonds, toasted and finely chopped
1 small lemon, zested (about 2 tsp / 10 ml) and juiced (about 2 tsp / 10 ml)
2 tbsp (8 g) fresh parsley, finely chopped
1 tsp (1 g) fresh dill, finely chopped
1 small garlic clove, finely grated or minced
Pinch of red pepper flakes (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Heat oven to 450°F. On a rimmed baking sheet, toss asparagus with 2 tablespoons (30 ml) olive oil, salt, and pepper. Spread in a single layer.
Roast until tender-crisp with light char, 10–12 minutes, rolling the spears once halfway through. (Alternatively, grill over medium-high heat 5–7 minutes, turning occasionally.)
While asparagus cooks, toast almonds in a dry skillet over medium heat until fragrant and lightly browned, 3–4 minutes; cool slightly, then chop.
Make the gremolata: In a small bowl, combine chopped almonds, lemon zest and juice, parsley, dill, garlic, red pepper flakes (if using), 1 teaspoon (5 ml) olive oil, and a pinch of salt. Stir to combine and adjust seasoning to taste.
Transfer asparagus to a platter and spoon the almond-lemon gremolata over the top. Finish with a few cracks of black pepper and serve alongside the grilled halibut.

Heat oven to 450°F. On a rimmed baking sheet, toss asparagus with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer.
Roast until tender-crisp with light char, 10–12 minutes, rolling the spears once halfway through. (Alternatively, grill over medium-high heat 5–7 minutes, turning occasionally.)
While asparagus cooks, toast almonds in a dry skillet over medium heat until fragrant and lightly browned, 3–4 minutes; cool slightly, then chop.
Make the gremolata: In a small bowl, combine chopped almonds, lemon zest and juice, parsley, dill, garlic, red pepper flakes (if using), 1 teaspoon olive oil, and a pinch of salt. Stir to combine and adjust seasoning to taste.
Transfer asparagus to a platter and spoon the almond-lemon gremolata over the top. Finish with a few cracks of black pepper and serve alongside the grilled halibut.