Asparagus with Gremolata
Recipe courtesy Rachael Ray
2 1/2 pounds thin asparagus, trimmed
Salt
Extra-virgin olive oil, for drizzling
6 cloves garlic, crushed
2 lemons, zested
8 to 10 anchovies, 1 (2-ounce) tin, drained (use 1/2 cup pitted green olives if you do not care for anchovies)
1/2 cup flat-leaf parsley, a couple of generous handfuls

Cook asparagus in shallow, simmering salted water 5 minutes. Drain, arrange on a platter and drizzle with extra-virgin olive oil.

While asparagus cooks, make a pile of garlic, lemon zest, parsley and anchovies. Finely chop all of the ingredients together to form gremolata.

Sprinkle the gremolata paste liberally over the hot asparagus with extra-virgin olive oil. Serve hot or room temperature.
Recipe Summary
Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 8 servings
User Rating:4 Stars

Episode#: TMSP03
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