Asparagus With Gremolata Butter

By mirelsonp

Recipe source: Bon Appetit | March 2003
The asparagus can be blanched and chilled one day ahead.

Ingredients

• 2 pounds asparagus, trimmed
• 2 tablespoons (1/4 stick) butter
• 2 teaspoons grated lemon peel
• 1 large garlic clove, minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh Italian parsley
• PREPARATION

Details

Servings 6

Preparation

Step 1

1. Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly, and drain again. (Can be made 1 day ahead. Pat dry; wrap in paper towels, then plastic, and refrigerate.)

2. Melt butter in heavy large skillet over medium-high heat. Add lemon peel and garlic and stir 30 seconds. Add asparagus and toss to coat. Sprinkle lemon juice over. Sauté until asparagus is heated through and coated with butter sauce, about 3 minutes. Season asparagus with salt and pepper. Transfer to platter. Sprinkle with parsley and serve.