Crisp, fire-kissed wild asparagus is paired with a bright, citrusy gremolata made from lemon balm, a herb known to ease stress and aid digestion, for a dish that feels as vibrant as summer itself.
A little something extra
For an extra layer of flavour and a punch of protein, finish the dish with a sprinkle of crumbled feta.
This recipe was originally published in the July 2025 issue of alive magazine.
Forager’s Fire-Grilled Wild Asparagus and Lemon Balm Gremolata
Ingredients
- 1 bunch wild asparagus, trimmed
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1/4 tsp (1 mL) sea salt
- 1/4 tsp (1 mL) black pepper
- Zest of 1 lemon
- 2 Tbsp (30 mL) finely chopped fresh lemon balm
- 1 garlic clove, peeled and minced
- 2 Tbsp (30 mL) toasted hazelnuts, finely chopped
- 1 Tbsp (15 mL) extra-virgin olive oil (for gremolata)
Directions
01
Preheat grill or cast iron pan to medium-high heat.
02
Toss asparagus with olive oil, salt, and pepper. Grill for 3 to 5 minutes until slightly charred and tender.
03
Meanwhile, in small bowl, mix lemon zest, lemon balm, garlic, hazelnuts, and olive oil.
04
Transfer grilled asparagus to serving plate and top with lemon balm gremolata.
Corinne Quesnel is a Vancouver-based photographer, recipe developer, and health writer. She creates visually stunning, nutritious recipes, blending her passion for food and wellness with creative flair.
