I look forward to asparagus season all year. But, after a while, roasting or grilling up some spears with a little olive oil and salt and pepper can get a bit tired. That’s why I like this recipe so much. It still keeps it simple, both in terms of taste and preparation, but adds an interesting twist.
If you’d like, you can also sprinkle a little parmesan on the asparagus along with the parsley.
Asparagus with Gremolata.
- 2 Pounds asparagus, trimmed
- 2 Tablespoons unsalted butter
- 3 Teaspoons finely-grated lemon zest
- 1 Clove garlic, minced
- 3 Tablespoons freshly-squeezed lemon juice
- Coarse salt and freshly-ground pepper
- 1 Tablespoon chopped fresh flat-leaf parsley
1. Bring a large pot of salted water to a boil. Blanch asparagus for 2-3 minutes until crisp-tender. Drain spears, rinse in cold water, and drain another time.
2. In a large, heavy skillet over medium heat, melt butter. Stir in lemon zest and minced garlic, and stir constantly for about 30 seconds. Place asparagus in the skillet and continue cooking, tossing with the butter-garlic-lemon zest to coat well. Cook for about 3 minutes, until the spears have fully cooked through. Remove from heat, season with salt and pepper to taste, and transfer to serving dish. Season with chopped parsley just before serving.
Recipe Adapted From: Bon Appetit.