As we await warmer days, vibrant blue skies and beautiful budding flowers, we share with you one of our favorite spring recipes. The Tides is known for its delicious, seasonal cuisine, which incorporates a bounty of fresh produce sourced from local farms. Make this dish at home for an authentic taste of spring at the Tides!
Roasted Asparagus with Fresh Herb Gremolata
When choosing asparagus, look for straight, firm stalks with tips that are closed and either dark green or purple.
2 bunches medium asparagus
2 tbsps extra virgin olive oil
1/2 tsp pink sea salt
Freshly ground black pepper
Trim the woody ends of the asparagus. Lay the spears on a sheet pan and drizzle with olive oil, and season with sea salt and pepper. Roll spears around to coat evenly. Place pan in a 450-degree pre-heated oven and cook approximately 10 minutes or until just tender. Shake pan to move spears around while roasting.
Note: This same seasoning can also be used for grilling.
For the Gremolata:
1/4 cup chopped Italian parsley
3 tbsps finely grated lemon peel
2 garlic cloves, finely minced
1 1/2 tbsps chopped thyme
1 1/2 tbsps chopped basil
1 1/2 tbsps chopped chives
Mix all ingredients in a bowl (can be made a day in advance and kept in refrigerator).
Arrange asparagus spears on a platter and top with Gremolata.