Recipes Roasted Asparagus With Parsley And Lemon Sauce

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Ingredients:

A bundle of 1 to 2 pounds of asparagus

2 tablespoons of olive oil

Salt to taste

For the parsley and lemon sauce

1 cup of parsley leaves (without the stems)

The juice of 2 large lemons, about 1/3 to ½ cup of lemon juice

3 tablespoons of olive oil, add more to taste

4 to 6 garlic cloves, fit to taste

Salt to taste

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Preparation:

Mix the asparagus with the olive oil until they are coated with the oil and sprinkle with a little salt.

Heat the grill or the grill. If you have a tray for the grill I recommend using it, especially if your grill has openings where you can drop the asparagus - the tray also makes it easy to flip them.

To prepare the parsley and lemon sauce, put the parsley leaves, lemon juice, and garlic in a blender and blend well.

Sift the parsley sauce and put the sifted mixture in a container or jar (with lid), add the olive oil, and the salt. Close the bottle tightly and shake it until everything is well combined. The sauce can be stored refrigerated until the moment of use - just shake it a little before using it.

Put the asparagus on the hot grill and grill until they are soft and golden on both sides. Serve them bathed with the parsley and lemon sauce.

Grilled asparagus recipe:

And obviously, I made a good amount of the parsley sauce with lemon, enough to put a generous amount on the roasted asparagus and also over a bit, which we ended up using it as dip or dressing for the bread. Grilled asparagus with parsley and lemon sauce can be served as an entree or as an accompanying dish. The parsley sauce can also be used as a dressing for other roasted vegetables, to eat with bread, or to accompany roasted fish and shellfish.

bon appetit