ASPARAGUS w/GREMOLATA, LEMON & OLIVE OIL

By BobD

Ingredients

• This is a classic way to serve asparagus in the Italian region of Lombardy.
• 2 garlic cloves, finely minced
• 1/4 cup finely chopped flat-leaf parsley
• 2 teaspoons finely chopped lemon zest
• 2 pounds asparagus, trimmed
• Salt and freshly ground pepper
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil

Details

Servings 6
Adapted from nytimes.com

Preparation

Step 1

1. Once you have finely chopped the garlic, parsley and lemon zest, chop them together on a cutting board until well combined. (This mixture is the gremolata.) Transfer to a bowl. Warm a serving platter.

2. Steam or boil the asparagus in salted water until tender, four to five minutes. Remove from the heat, and toss with the gremolata. Add salt and pepper to taste. Mix together the lemon juice and olive oil, and drizzle over the asparagus. Serve hot or warm.

Advance preparation: You can prepare the gremolata an hour or two before you cook the asparagus