Asparagus With Gremolata, Lemon and Olive Oil
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Total: 5 minutes
Servings: 6
Author : Martha Rose Shulman
Ingredients
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Instructions
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Step 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.
Step 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.