Sautéed Asparagus with Parmesan Gremolata

Sautéed Asparagus with Parmesan Gremolata is a light and fresh side dish that is as quick and easy as it is delicious!

Course Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Author Jessy Freimann, The Life Jolie


  • 2 bunches asparagus spears, woodsy ends removed and cut into thirds.
  • 5 Tablespoons flat leaf parsley, chopped
  • 4 teaspoons lemon zest
  • 3 teaspoons garlic, grated
  • 2 Tablespoons parmesan cheese, shredded
  • 2 Tablespoons olive oil
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1 lemon, cut into small wedges


  1. Bring a medium pot of water to a boil.

  2. Add the asparagus and blanch for 2 minutes.

  3. Drain the asparagus and place it into an ice bath to stop the cooking.

  4. While the asparagus cools, combine parsley, lemon zest, garlic and Parmesan cheese into a small bowl and mix well until fully combined. Set aside.

  5. When the asparagus has cooled drain well.

  6. Heat the oil in a large frying pan over medium-high heat.

  7. Add the asparagus into the pan and saute for a couple minutes, to heat the asparagus.

  8. Sprinkle with all but 1 Tablespoon of the Gremolata and stir well to coat.

  9. Taste a piece of asparagus for flavor and add salt and pepper to taste if needed.

  10. Transfer to a serving bowl and sprinkle with the remaining Gremolata. Garnish with lemon wedges and squeeze a little lemon juice over the top if you want. Serve immediately.

Recipe Notes

This will last a couple days in the refrigerator. It also tastes great cold.

This recipe was inspired by Ina Garten's Green Beans Gremolata.