Roasted Asparagus With Gremolata And Almond Star Dust

The Meatless Lover's Meatless Celebrations cookbook's Roasted Asparagus recipe.
  • Yield: 6 servings

The “star dust” adds yet another layer of flavor, texture, and (monounsaturated) fat.


2bunches asparagus, woody ends removed (about 20 stalks)
2tablespoons olive oil
1/2teaspoon salt
1/2cup fresh flat-leaf parsley leaves, chopped finely
1clove garlic, minced finely
zest of 2 lemons
1/4cup unsalted whole roasted almonds


  1. Place the asparagus in a large bowl and add the olive oil and salt, tossing until completely coated.
  2. Preheat the oven to 400°F.
  3. Transfer the asparagus to two baking sheets, arranged in a single layer.
  4. Roast for 8 minutes and check for doneness. Note: Very fresh, just picked asparagus often cooks quickly. Cook in 3-minute increments until the asparagus is as tender as you like it.
  5. While the asparagus roasts, place the parsley, garlic, and half of the lemon zest in a small bowl and stir together.
  6. Pulverize the almonds in a clean coffee grinder or stand blender. You’re looking for some flecks of texture; pieces of the nuts are okay.
  7. Place the asparagus in a serving dish or shallow bowl. Sprinkle the gremolata all over the asparagus, followed by the “dust.”
  8. Eat hot or at room temperature.

Reprinted with permission from The Meat Lover’s Meatless Celebrations: Year Round Vegetarian Feasts (You Can Really Sink Your teeth Into) by Kim O’Donnel.