Photo: Asparagus with Gremolata Recipe
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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By margot520_1951254
Bellingham, WA
on December 26, 2008
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My asparagus-loving spouse watched Rachael prepare this dish on TV and asked for it to be the 'green' item on our holiday plate. He claims to dislike anchovies, but wanted to make it as shown. We were NOT disappointed! It looked great next to our unusual Christmas main dish (Spiced sea scallops on balsamic braised red cabbage. It was a spectacular and tasty addition to our meal, and the recipe has been added to our 'to be repeated' recipe box. We still couldn't entice our daughter to eat asparagus, but she sampled the gremolata, which she declared a winner. She wants to try it on steamed green beans. Don't be afraid to try this topping.
By mollyaudley_9266062
Palm Harbor, FL
on December 25, 2007
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This was a pretty good recipe, but I've had much easier and even some tastier recipes for asparagus. It was definitely good for a change, my husband and I did enjoy it.
By susan.baird_8222279
San Antonio, TX
on December 20, 2007
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I don't know what some of you were doing wrong, but this is excellent and I'm not a fan of anchovies but I tried it anyway, and WOW...my guests and family were totally impressed. Way to go Rachel!
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