Asparagus Gremolata

By Tinkysmom55

Ingredients

• Salt and pepper
• 2 lbs jumbo asparagus, trimmed and peeled
• 1 clove garlic, finely chopped
• 1 tbs plus 1 tsp extra virgin olive oil
• 1 tsp freshly grated lemon peel
• 1/4 cup panko (Japanese-style bread crumbs)
• 1/4 c fresh parsley, chopped

Preparation

Step 1

Heat large covered saucepan of water to boiling on high. Fill large bowl with ice and water.

Add 1 tsp salt, then asparagus, to boiling water. Cook, uncovered 5 to 6 minutes or until bright green and a knife pierces easily through stalks. With tongs, transfer directly to bowl of ice water. When asparagus is cool, drain well. Roll between paper towels to dry completely. Asparagus can be refrigerated in an airtight container or resealable plastic bag up to overnight.

In 12" skillet, combine garlic, 1 tbs oil, and 1/2 tsp lemon peel. Cook on medium 2 minutes or until golden, stirring occasionally. Add panko and cook 1 to 2 minutes or until golden and toasted, stirring frequently. Transfer to small bowl; wipe out skillet.

In same skillet, combine asparagus, 1 tbs water and remaining 1 tsp oil. Cook on medium 2 to 5 minutes or until heated through, turning frequently. Transfer to serving platter.

Stir chopped parsely, remaining 1/2 tsp lemon peel, 1/4 tsp salt, and 1/4 tsp pepper into panko mixture. Spoon seasoned panko over asparagus.