Asparagus has officially joined Brussels sprouts on the List Of Foods I Hated As A Little Kid And Vowed To Never Eat But Now Love! I have succumbed to asparagus’ deliciousness at the ripe old age of 20; little Eitan would be ashamed of me right now, but I’m never looking back!
When asparagus is cooked perfectly and garnished correctly, it is TRULY delicious. On its own, especially when it’s overcooked, asparagus is tough and boring. When it’s harvested at its peak season, in spring and early summer, it’s sweet and delightfully vegetal. I like to grill it on a ripping hot grill for that smoky flavor and beautiful grill marks. Be careful not to overcook it; that is asparagus in its worst, mushy, chewy form. Once it’s tender-crisp, I pile it onto a platter and top it with a super simple gremolata, a mixture of lemon, parsley, and garlic, and then drizzle it generously with a balsamic reduction. The gremolata is like edible confetti and balsamic vinegar is one of my favorite flavors of all time. (I collect it and have been known to say I would wear it as cologne if that were a socially acceptable option.) The bright gremolata and rich, tangy balsamic are the perfect accompaniments to elevate asparagus! If asparagus is a vegetable you’re sure you hate, I’m sure this recipe will change your mind.