Asparagus with Gremolata

Name: Asparagus with Gremolata
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 8 servings
Cuisine: european
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

Getting reviews...

Level: Easy
Total: 15 min

Prep: 10 min
Cook: 5 min

Yield: 8 servings

Level: Easy
Total: 15 min

Prep: 10 min
Cook: 5 min

Yield: 8 servings

Ingredients

Deselect All

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.