Asparagus with Gremolata

  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 8 servings
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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


  1. Cook asparagus in shallow, simmering salted water 5 minutes. Drain, arrange on a platter and drizzle with extra-virgin olive oil.
  2. While asparagus cooks, make a pile of garlic, lemon zest, parsley and anchovies. Finely chop all of the ingredients together to form gremolata.
  3. Sprinkle the gremolata paste liberally over the hot asparagus with extra-virgin olive oil. Serve hot or room temperature.

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