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Asparagus Salad with Gremolata

Asparagus Salad with Gremolata

This bright and herbaceous salad features asparagus, which is in-season in Illinois in April.

Serves: Serves 8 (Serving = 3/4 cup)



  • ¼ cup minced fresh basil leaves
  • 2 Tablespoons minced fresh Italian parsley
  • 2 cloves minced garlic
  • 3 Tablespoons extra-virgin olive oil
  • 1 Tablespoons lemon zest
  • 1 Tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • 1/8 teaspoon ground black pepper

Asparagus Salad

  • 1 pound fresh asparagus spears
  • 2 cups cooked pearl couscous
  • 5 ounces fresh mozzarella pearls
  • 1 ½ cups halved grape tomatoes
  • ¼ teaspoon salt


  1. Combine all gremolata ingredients together in a small bowl and mix well. Set aside.
  2. Cut woody ends off the bottom asparagus spears (about 1 inch), then cut the rest of the spears into 1 ½ inch pieces.  Place into a steam basket in a large stockpot over high heat with 2 inches of boiling water at the bottom.  Steam for 5-6 minutes. 
  3. Add steamed asparagus, couscous, mozzarella, tomatoes, salt and gremolata to a large bowl.  Toss well to coat evenly.