Asparagi alla Gremolata

By LeeBoruchow

Asparagus with Citrus, Parsley, and Garlic - a cool Roman twist on asparagus.

Ingredients

• 1.5 lb jumbo asparagus
• zest and juice of 2 large lemons
• zest of 1 large orange
• 2 cloves garlic, rough chop
• 2 tbsp italian parsley, chopped
• 2 tbsp mint, chiffonade
• 1/4 cup extra-virgin olive oil
• 1 tbsp coarse sea salt

Preparation

Step 1

Snap off the fibrous ends of asparagus. Bring 4 quarts of water to boil and add 3 tbsp salt. Set up an icebath.

Boil asparagus until crisp-tender, about 1.5 minutes. Remove and submerge in ice bath for 5 minutes.

Remove asparagus and drain on a towel then transfer to a large bowl. Add zest, juice, garlic, herbs, and oil and toss. Arrange on a platter, pouring the mixture over the top. Season with salt.