really good roasted asparagus
with REALLY good pistachio gremolata
Well friends, The Great Pollening is upon us. (IYKYK, especially if you live in the southeast).
For anyone who is lucky enough to *not* know what I’m talking about… basically, every spring for a few weeks (usually starting at the end of March), we are enveloped in a dusty yellow haze, with a truly astounding amount of pollen covering every. single. surface. I’ve learned that this ungodly output of pollen comes mostly from the vast pine forests that stretch across the carolinas, and while it’s pretty annoying, apparently pine pollen has tons of medicinal benefits?
In other news, here’s what we’ve been tackling on the farm over the past week:
Prepped and planted in our new stock tank raised beds (see photos below). I’m so excited about these rad new beds, which we placed in front of our barn. Next week I’ll be sharing a full tutorial for setting up a stock tank raised bed for paid subscribers, so stay tuned for that…
Weeding! When we prep + plant our beds in early March, the farm is blissfully weed-free for a very short window of time. But – right on schedule – the first big flush of weeds has arrived, and we’re doing our best to knock them out now while they are still tiny.
Harvesting! All the greens that we planted in our tunnels back in February are finally ready to be harvested, and all week I’ve been harvesting an abundance of swiss chard, kale, arugula, radishes, etc. Even though we aren’t doing a formal CSA this year (you can read about that decision here), I’m still selling weekly farm boxes, and our first boxes will be available next week! PS – local friends on my veggie box email list, I just sent you an email letting you know what’s in next week’s box and the link to order. (If you’re local and would like to be added to this list, just respond to this email and let me know).
Okay, real talk, I’ve got to hit send on this because I have about twenty 3rd graders from a local school arriving soon for a farm tour + hands on lesson… wish me luck! ;)
Keep reading for this week’s new recipe, roasted asparagus with pistachio gremolata. It’s the first Friday of the month, which means the recipe is available to ALL subscribers!
Want to know the secret to really, really good asparagus? Less is more.
Asparagus season is quick and fleeting – so when you get your hands on some fresh, tender spears, keep it simple to allow the asparagus to really shine. You really can’t go wrong with a quick roast in a hot oven, some oil, a bit of salt & pepper, and a squeeze of lemon… but the key is don’t overcook it!
Asparagus comes in all different sizes/thicknesses, and it’s important to adjust the roasting time based on the size of your spears. Here’s a general guide (plus a visual guide below) for roasting asparagus in a hot (425F) oven:
Super thin spears – start checking after 7-8 minutes in the oven
Medium/regular size spears – check at 10 minutes in the oven
Thick spears – check after 15 minutes in the oven
Roasted asparagus is done when the spears can be easily pierced with a fork (but not mushy!), and the spears should be a vibrant green color.
And while you can technically skip it, pretty please do not miss out on the pistachio gremolata in this recipe. It takes all of 5 minutes (maybe less?) to make, and it really is THE THING that makes this whole dish sing.
Gremolata is just a fancy word for the combination of chopped fresh parley, lemon zest and garlic – it’s a bright, citrusy traditional Italian condiment, and it really is the most epic flavor combo. But this recipe makes it even better by adding pistachios to the mix, for nice salty crunch that pairs beautifully with the tender roasted asparagus. (A note that if you don’t have pistachios, just swap it with any other nut or seed that you have handy.)
Happy asparagus season to all who celebrate! For more asparagus recipes, check out my asparagus tart with herby goat cheese, easy peasy pasta primavera, spring veggie galette, and spring quinoa tabbouleh.
Keep reading for today’s recipe, along with a 1-page PDF for easy printing.
PS – This week *everyone* gets access today’s recipe! If you enjoy this newsletter and want to receive a new hyper-seasonal recipe every Friday, consider becoming a paid subscriber. Paid subscribers also get access to my (ever-growing) full recipe archive, handy gardening guides, video tutorials, and access to private community chats.
Roasted Asparagus with Pistachio Gremolata
Serves 4
INGREDIENTS
For the asparagus
1lb asparagus spears
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Fresh lemon juice, to taste
Pistachio gremolata
1 small bunch parsley (enough to make 1 cup loosely packed parsley leaves), finely chopped
⅓ cup roasted and salted pistachios, finely chopped
1 small clove of garlic, minced
Zest of 1 large lemon
1 tablespoon lemon juice
¼ teaspoon kosher salt, plus more to taste
PREPARATION
Preheat oven to 425F and line a rimmed baking sheet with foil or parchment paper.
Snap or cut the woody stems off 1lb asparagus and discard the ends. Place the asparagus in an even layer on the prepared baking sheet. Add 1 tablespoon olive oil, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper and use your hands to gently toss the spears directly on the baking sheet, until they are coated in oil, salt, and pepper.
Spread out the asparagus in an even layer again and roast in the oven until tender and the spears can be easily pierced by a fork (check thin asparagus after 8 minutes, medium-sized spears at 10 minutes, and thick stems after 15 minutes).
While the asparagus is roasting, make the gremolata: finely chop 1 small bunch parsley and put the chopped leaves in a medium-sized bowl (you should have around ½ cup finely chopped leaves). Finely chop ⅓ cup roasted and salted pistachios, and add them to the bowl with the parsley. Next add 1 minced clove garlic, zest of 1 large lemon, 1 tablespoon lemon juice, and ¼ teaspoon kosher salt. Stir everything together and taste. Adjust seasoning if needed – it should taste fresh, bright, and punchy!
When the asparagus comes out of the oven, squeeze a bit of lemon juice over top of everything. Transfer the spears to a serving platter and top with the pistachio gremolata and serve immediately.
That’s all for this week! If you enjoyed this newsletter, it means the world if you tap that “heart” button below, share this with a friend, subscribe, or leave a comment (it really helps more people find this newsletter)! Thank you so much for your support!
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Glorious! Looks beautiful and couldn't agree more - keeping it simple.