Recipe of the Month: Asparagus with Gremolata

2 pounds Asparagus, cleaned
1-2 teaspoons minced garlic
2 tablespoons grated lemon zest
6 tablespoons minced fresh parsley
6 tablespoons freshly grated Parmesan cheese
4 tablespoons toasted pine nuts
3 tablespoons olive oil

Bring a large pot of salted water to a boil. Add the asparagus and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the Asparagus in a colander and immediately put them into a bowl of ice water to stop the cooking. Dry on paper towel for 5 minutes.

For the Gremolata, toss the garlic, lemon zest, parsley, Parmesan, and pine nuts in a small bowl and set aside. I often grate one hard-boiled egg into this mixture as well.

When ready to serve, heat the olive oil in a large sauté pan over medium-high heat. Place dry asparagus into the pan and sauté, turning frequently, for two minutes, until coated with olive oil and heated through.

Off the heat, add the Gremolata and toss well or plate the asparagus and garnish with the gremolata.

Sprinkle with salt and pepper and serve hot.

Gremolata or gremolada (Italian pronunciation: [ɡremoˈlaːta] or Italian pronunciation: [ɡremoˈlaːda]) is a chopped herb condiment classically made of lemon zest, parsley, garlic and lemon zest. Often served with braised meats, it’s also terrific with fish and seafood.

Culinary Tip: For Those Who Love Asparagus
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