- 2 1/2 pounds thin asparagus, trimmed
- 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.