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Grilled Asparagus and Mushrooms with Gremolata

Smoky, tender-crisp asparagus and juicy charred mushrooms finished with a bright garlic, parsley and lemon-zest gremolata.

Grilled Asparagus and Mushrooms with Gremolata

Ingredients

  • 1 lb450 gAsparaguswoody ends snapped off
  • 4¾ cups sliced340 gWhite mushroomswiped clean, left whole
  • 2 tbsp27 gOlive oildivided
  • 3 cloves9 gGarlicdivided: 2 cloves grated, 1 clove finely minced
  • 1 tsp1 gDried thyme
  • ½ tsp2.5 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ cup chopped15 gFresh parsleyfinely chopped
  • 2 tsp4 gLemon zest
  • 1 tbsp15 gLemon juice
  • 2½ tbsp grated15 gGrated Parmesan

Steps

  1. If using wooden skewers, soak them in water for 10 minutes. Preheat the grill to medium-high, about 425°F (220°C), and clean and oil the grates.
  2. In a large bowl, whisk two-thirds of the olive oil with the grated garlic, the thyme, the salt and the black pepper.
  3. Thread the mushrooms onto skewers. Add the asparagus to the bowl and toss to coat, then brush the mushrooms with the oil left in the bowl.
  4. While the grill heats, make the gremolata: in a small bowl, stir together the parsley, the minced garlic, the lemon zest, the lemon juice and the remaining third of the olive oil.
  5. Grill the mushrooms for 8 to 10 minutes, turning a few times, until browned and juicy. Add the asparagus crosswise to the grates for the last 5 to 7 minutes, turning once, until charred in spots and tender-crisp.
  6. Slide the mushrooms off the skewers onto a platter with the asparagus. Spoon the gremolata over the hot vegetables, sprinkle with the parmesan and serve warm.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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