Asparagus With Gremolata, Lemon and Olive Oil

1. 1

   Once you have finely chopped the garlic, parsley and lemon zest, chop them together on a cutting board until well combined.

2. 2

   (This mixture is the gremolata.)

3. 3

   Transfer to a bowl.

4. 4

   Warm a serving platter.

5. 5

   Steam or boil the asparagus in salted water until tender, four to five minutes.

6. 6

   Remove from the heat, and toss with the gremolata.

7. 7

   Add salt and pepper to taste.

8. 8

   Mix together the lemon juice and olive oil, and drizzle over the asparagus.

9. 9

   Serve hot or warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.