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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WOW!! Great veggie accompaniment to Holiday dinner
Rated: 5 stars out of 5