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Boil 2 bunches asparagus 4 to 5 minutes; drain. Mix 1/2 cup chopped parsley, 1 tablespoon each lemon zest and juice, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper in a bowl. Drizzle the asparagus with olive oil and top with the parsley mixture.
Photograph by Antonis Achilleos
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Photo: Lemon-Parsley Asparagus Recipe
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By Chef #432846
Crystal Lake, IL
on July 22, 2012
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We enjoyed the asparagus, but way too much parsley. A little bit would have been plenty, otherwise, very good.
By chilipena03
Houston, TX
on August 14, 2011
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Easy and actually incredibly tasty. I'm always looking for ways to make veggies more flavorful but remain healthy and this hit the spot. I will definitly use this lemon parsley sauce many more times.
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