This fast and easy recipe has all the flavors of spring: fresh asparagus spears blanched and tossed together in a blend of tart sumac, piquant black pepper, and buttery extra-virgin olive oil. A refreshing gremolata of sharp dried cherries, crunchy almonds, parsley, and mint, plus lemon zest for an added citrus note, sprinkled over the top makes this dish a simple, elegant addition to your spring table.
![Asparagus Salad with Smoky- Sweet Gremolata](https://www.foodandwine.com/thmb/5oPIrXRjiaDG8JDaIS7E0_2q2mc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Asparagus-Salad-with-Smoky-Sweet-Gremolata-FT-MAG-RECIPE-0424-34b3b14b5bbf459d8df2d14d4a0d104f.jpg)
Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
Look for medium-thick asparagus stalks, about the same diameter as a No. 2 pencil, for the ideal crisp-tender snap.
Frequently Asked Questions
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Gremolata, also spelled gremolada, is a condiment made with parsley, lemon zest, and garlic. Some recipes call for anchovy for a boost of flavor, too. All the ingredients are chopped very finely and spread over the final dish at the end of cooking so the aromas take on just enough heat to release their fragrance without losing their freshness.
You’re probably more familiar with gremolata as the preferred condiment for osso buco, that hearty Milanese dish of veal shanks braised in a tomato-based sauce. In this rendition, we’ve kept the parsley, for its herbaceous and refreshing taste, and the lemon zest, to cleanse the palate, while adding refreshing mint, crunchy almonds, and tart cherries for an added touch of freshness and texture.
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Asparagus is a fleshy shoot that has been cultivated since Roman times. Native to Europe, North Africa, and Asia, asparagus arrived in the Americas during the 17th and 18th centuries. However, asparagus became more widely available during the 1860s. Today, there are almost 300 types of asparagus with only a handful harvested for their culinary value, including purple asparagus, pencil asparagus, and wild asparagus. White asparagus gets its distinctive color by being grown without sunlight, a process that inhibits the development of chlorophyll.
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Blanching, a technique in which vegetables are cooked in boiling water and then shocked in an ice bath, not only maintains the bright green color of the asparagus in this recipe, but it also ensures that it cooks to the perfect crisp-tender texture.
Notes from the Food & Wine Test Kitchen
The “green” flavors of fresh asparagus serve as a fresh backdrop to the gremolata, with its sweet, tart, and smoky flavors. “Ideally, get medium-thick asparagus,” says recipe developer Ann Taylor Pittman. “Thick will work well, too, but you might have to blanch longer than 3 minutes. Avoid very thin asparagus since it’s not ideal for this dish.”
Make ahead
Asparagus can be blanched up to 1 day in advance and stored in an airtight container in the refrigerator.
Ingredients
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2 quarts water
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1/4 cup plus 1/2 teaspoon kosher salt, divided
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2 pounds medium-thick asparagus spears, trimmed and cut into 3-inch pieces
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1 tablespoon extra-virgin olive oil
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1 teaspoon ground sumac
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1/4 teaspoon black pepper
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1/3 cup chopped smoked almonds
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1/3 cup chopped dried tart cherries
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1/4 cup chopped fresh flat-leaf parsley
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1 1/2 tablespoons chopped fresh mint
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2 teaspoons grated lemon zest (from 1 lemon)
Directions
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Bring 2 quarts water and 1/4 cup salt to a boil in a large pot over high. Prepare a large bowl of ice and water. Add asparagus to boiling water; cook until vibrant green and crisp-tender, 2 to 3 minutes. Drain asparagus, and immediately place in ice bath; let stand until cool, about 2 minutes. Drain and pat dry. Place asparagus in a large bowl; toss with oil, sumac, pepper, and remaining 1/2 teaspoon salt.
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Stir together almonds, cherries, parsley, mint, and lemon zest in a small bowl. Arrange asparagus mixture on a platter, and sprinkle evenly with almond mixture.
Originally appeared in Food & Wine magazine, April 2024