Asparagus with Gremolata

Total Time:
15 min
Prep:
10 min
Cook:
5 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 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
Directions

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.


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    This recipe is featured in:

    Italian Cooking Basics